I was looking for an easy dinner the other night. I always try to find ways to use up extra food after other meals have been eaten. I had some chicken breasts and some chicken broth I had made a few nights before so my goal was to use it up. I decided to make a delicious slow cooker chicken tortilla soup recipe. I’m glad I did. It’s delicious!
Here’s my slow cooker chicken tortilla soup recipe
You know I’m the queen of using whatever I have on hand. So here’s my ingredients.
1 can kidney beans
1 can black beans
1 can rotel
1 large can crushed tomatoes (28oz)
1-2 chicken breast (fresh, cooked or frozen)
16 oz chicken broth
1 package frozen corn
1 package tortilla chips
If you’re using frozen chicken put it in first with the broth, crushed tomatoes and let cook on low for 2-3 hours. Add 2 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder. Then add beans and rotel tomatoes. Let cook on low for 2 more hours. Shred the chicken using two forks. Then add corn and let cook for the last 30 minutes to an hour. I can’t stand my corn being overcooked so I’m very particular about when my corn goes in. Top with tortilla chips and sour cream if you like. I’m not a huge sour cream fan so we just added a few tortilla chips and it was so delicious! An easy, quick dinner to make and throw together. It’s yummy and a nice meal to have when you’ve put in a full day of work. You can add all ingredients in the morning and let cook all day. If you’re sensitive to heat you might add the cayenne pepper and rotel at the time you add the corn. This way it’s not been getting hotter by the hour.
Eat and serve to your family. We had enough leftovers to eat this one more night and it’s so yummy! What’s your favorite slow cooker meal?