Wednesday, October 14, 2009

Slow Cooker Chicken Tortilla Soup

This is a fantastic, hearty soup! I think this might just be our new favorite…even better is that it can all be thrown together with pantry staples.

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  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 can diced tomatoes (14.5 oz size)
  • 1 packet enchilada or taco seasoning mix
  • 2 cups water
  • 1 can (8 oz) tomato sauce
  • 2-3 boneless chicken breasts
  • 4 oz sour cream or cream cheese
  • Toppings: shredded cheddar cheese, lime, avocado, or tortilla chips

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add chicken, black beans, corn and diced tomatoes on top of that. Cook on low 6-8 hours.

Stir in sour cream. Cover and cook about 20 minutes or until thickened. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with shredded cheddar cheese, lime, avocado, or tortilla chips.

Recipe courtesy of Real Mom Kitchen

2 comments:

Jen said...

I was just about to post a tortilla soup recipe on my examiner page! It's different from yours...do you mind if I post it? I don't want to step on your toes.

JessicaE said...

I made this soup and it is GREAT! i also added a can of green chiles YUM.