I love cooking in the crockpot. It has to be the easiest thing ever. You just throw everything in and wait until it’s ready. I found this really easy to cook chicken tortilla soup online, so I thought it was worth a try. The most stressful part of the whole thing was going grocery shopping. Since my husband was at work, I had to go myself. I hate going to the grocery store.
I think that the biggest thing I learned from this is that our crockpot is really too small. The next time I see a bigger crockpot, I think I will go ahead and buy it. All of this BARELY fit in the one I have.
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel
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* (I used fresh cilantro because I like the cilantro a lot)
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, rotel, corn, chicken broth, water, and spices in CrockPot and stir. 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 it before returning it to CrockPot. Stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese and sour cream, if you like. It’s delicious! Enjoy!
The original recipe also called for beans. I don’t like beans, but you can add them if you want:
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained