Amy's Crock Pot Chicken Tortilla Soup
by Amy Cronin
1 1/2 lb. (750g) chicken breast halves
2 - 14 1/2 oz. (430ml)cans of chicken broth
2 - 15oz. (420g) cans of black beans, drained and rinsed
1 can of corn
2 - 15 oz. (440g)cans of Mexican stewed tomatoes, undrained and chopped (may substitute 2 cans of Rotel tomatoes if desired)
1 - 14 oz. (410ml) can of tomato sauce
1 - 4 oz. (110g) can of chopped green chiles, undrained
1 c. hot salsa
1 clove of garlic, minced
1/2 c. chopped fresh cilantro (or 1 T. dried)
1 T. ground cumin
Crushed tortilla chips
Shredded Mexican cheese
Put all ingredients in a large slow cooker.
Cook on low setting for 8 hours or high setting for 4 hours.
Remove chicken from cooker and shred with 2 forks.
Stir chicken back into soup and serve topped with crushed tortilla chips and other desired garnishes.
Chicken and beans will always make a hearty meal.
This will need to be made in a large crock pot and sounds ideal for a party.
It should work equally well in a smaller crock pot if you halve all the ingredients.
Lisa "The Crock Cook"