I’ve made this a few times now but kept forgetting to take a pic. This recipe is crazy simple and crazy good!!! Just throw it in the crockpot and it does it’s magic while you’re at work!
Chicken Tortilla Soup
3 – large boneless, skinless chicken breasts
1 – can Rotel (I used the one with cilantro & lime)
1 – can Kernal Corn, drained
1 – can Black Beans, rinsed and drained
1 – 32oz box of Chicken Broth
1 – TBS Chili Powder
1/2 – TBS Cumin
1/2 – teaspoon Oregano
1/2 – teaspoon Salt
1 – 8oz Block of Cream Cheese
Tortilla Chips of your choice – I used “On the Border” & they were perfect!
Put everything in your crockpot EXCEPT the cream cheese – on low for 6-8hrs. About an 30-45 min before you’re ready to serve – take out the chicken and shred or cut it in chunks. Put it back in the crockpot and add the cream cheese (I cut it up). The cream cheese will look like it’s bad, it kind of looks like bad cream in your coffee BUT don’t be alarmed – it’s fine and will melt down, just stir it in a few times. You want to give the cream cheese that 30-45min cause it needs to melt down and it cools down your soup a bit. Serve it up with shredded cheese, sour cream and tortilla chips. You’ll be making this one again!! 😉