We had a Mexican themed potluck for April birthdays at work yesterday. I decided to make Chicken Tortilla Soup but wanted to find a crock-pot recipe so it could cook overnight while I sleep (I do most of my work potluck contributions like this). I found what looked like an amazing recipe on Pinterest. The recipe had several positive comments so I decided to run with it. I made a few modifications because I like a creamier tortilla soup and I needed enough to serve about 15 people.
It turned out incredible. I received so many compliments. A couple of people commented that they wished there was enough so they could take left-overs home with them! I forgot to take a photo but the link to the original recipe has one.
Crock-Pot Chicken Tortilla Soup
2 cans Ro-Tel, lime & cilantro (regular is fine)
2 cans of Cream of Chicken Soup
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
4 cups low-sodium chicken broth
2-3 cups of water
1 1/2 Tbsp garlic powder
1 1/2 Tbsp chili powder
1 1/2 Tbsp ground cumin
1 1/2 Tbsp dried cilantro
1 1/2 lbs boneless skinless chicken breasts
* You may use 2 packets of Taco seasoning in place of the spices
Shredded Mexican Blend Cheese
Put chopped onion, cans of beans, Ro-tel, corn, cream of chicken soup, chicken broth, water, and spices in the crock pot and stir to mix. Place chicken breasts in the mixture. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to crock pot, stir to combine.
To serve put a few crushed tortilla chips in the bottom of a bowl, ladle soup over tortilla chips then add toppings of your choice. Serve with more chips if you like.
Recipe adapted from: