Thursday, February 23, 2012

Chicken Tortilla Soup

This week has been a bit hectic with school and tests so I knew an easy crock pot meal would be a great help. This soup couldn't get any easier! You open some cans, slice an onion, throw in chicken breasts and spices, let it cook in the crock-pot for a while, and viola! A delicious homemade soup that is filling, healthy and delicious. Plus you have lots of leftovers for a quick lunch. The recipe calls for two chicken breasts, but if they are large I think one would be plenty. I have only cooked it on the low setting, but if you try the high setting, let me know how it goes!

Well I have to get back to the books! Happy almost Friday!

Chicken Tortilla Soup


  • 2 chicken boneless skinless chicken breasts 
  • 2 cans Ro-Tel
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can corn
  • 1 onion, chopped
  • 2 cans low-sodium chicken broth
  • 1-2 cups of water
  • 1 Tbsp garlic powder
  • 1 Tbsp chile powder
  • 1 Tbsp ground cumin
  • 1 Tbsp dried cilantro
  • tortilla chips
  • shredded cheddar or Mexican blend cheese


Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in crock-pot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.

Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred.
Return chicken to crock-pot, stir to combine.
Serve with shredded cheese and tortilla chips.

Adapted from:

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