Thursday, February 9, 2012

Crock Pot Chicken Tortilla Soup

Several years ago, at work, our floor had a Chili & Soup Cook-off.  One of the winner's of this contest was a Chicken Tortilla Soup, which the winner happily shared the recipe for.  Unfortunately, somewhere in the shuffle of life, I lost the recipe. But through the wonders of Pinterest, I found a similar recipe and made a few small adjustments...we had it for dinner tonight and it was wonderful!

Now I can't take all the credit for tonight's delicious dinner, because all I did was set out the recipe and all the ingredients (well, those that did not require refrigeration) and let my hubby throw everything in the crock pot this morning.  It was so good, I know we'll have it again (sooner rather than later, I hope!).

So, are ya ready?

Crock Pot Chicken Tortilla Soup

2-3 boneless skinless chicken breasts (we left them frozen until adding to crock pot)
2 cans Rotel tomatoes
1 can kidney beans
1 can lima beans
1 can corn (we used reduced sodium)
1 onion, chunky chopped
2 cans low sodium chicken broth
1 Tbsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. cilantro

For serving:
Tortilla chips
Shredded cheese
Sour cream

Put all ingredients EXCEPT chicken (and hold the water for now) in crock pot, stir to mix.  Next, add 2-3 whole chicken breasts, making sure to push down in the liquid.  Like I mentioned above, we used still frozen chicken breasts.  Cook on high 6-7 hours or low 8-9.  If soup is too thick, add 1-2 cups of water, if needed (we did NOT).

Before serving, shred chicken breasts using 2 forks or if tender enough all you may need to do is stir vigorously and the chicken will fall apart on its own.

Serve in bowls with crushed tortilla chips, cheese, and sour cream.

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