Tuesday, June 6, 2017
CrockPot Chicken Tortilla Soup
CrockPot Chicken Tortilla Soup 1 can of black beans rinsed 1 can of Rotel tomatoes with chiles 1 can of corn 1 medium onion diced 10 oz can of enchilada sauce - I prefer spicy but add whichever type you like 1 can cream of chicken soup 1 1/2 cups of milk 2 frozen chicken breasts 1 cup of shredded cheese I prefer pepper jack, but a lot of people use cheddar for this tortilla strips or crushed tortillas for garnish Drain and rinse the cans of corn and beans (not the Rotel) Empty the cans of corn , beans, Rotel, and diced onion into the CrockPot. Add the frozen chicken breasts to the CrockPot. In a medium sized mixing bowl, whisk together the enchilada sauce and cream of chicken soup. Mix until well blended. Slowly mix in milk and stir until combined. Add soup mixture to the CrockPot. Cook on low for 6-8 hours. Before serving, shred the chicken and add back to the CrockPot. Garnish with shredded cheese, tortillas, sour cream, and serve.