It’s finally starting to cool down here in central Texas, with high temperatures in the 80s instead of the 90s and most days in the 70s. That means I’m ready to bundle up in my sweaters, and enjoy a big bowl of soup for dinner. You can’t wrong with this easy and delicious crockpot chicken tortilla soup!
This is the perfect easy weeknight meal, because you can throw everything in your crockpot in the morning (or afternoon) and in the evening you have a delicious dish ready for you to eat! So this one is for all the working moms, multi sport families and even the empty nesters! Enjoy!
Have a blessed weekend everyone! Be sure to check back next week for a *special* post!
| Prep Time | 10 minutes |
| Cook Time | 6 hours |
| Servings |
servings
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Ingredients
MAIN INGREDIENTS
- 2 Large Chicken Breasts Raw and Thawed
- 1 10 oz Can Red Enchilada Sauce
- 1 14 oz Can Black Beans Drained and Rinsed
- 1 14 oz Can Whole Kernel Corn Drained
- 2 4 oz Can Diced Green Chiles
- 1 14 oz Can Diced Tomatoes With Juice
- 14 oz Chicken Broth
- Minced Garlic To Taste
- Salt To Taste
- Pepper To Taste
OPTIONAL INGREDIENTS
Ingredients
MAIN INGREDIENTS
OPTIONAL INGREDIENTS
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Instructions
- 1. Add all the ingredients into the crockpot, stir combine. 2. Cook on high for 3-4 hours, or low 5-6 hours to ensure chicken is cooked through. 3. Use two forks to shred chicken. 4. Serve hot with your favorite optional toppings, if desired. 5. Enjoy!
- For an added kick and more flavor, use fire roasted tomatoes or diced tomatoes with green chiles (rotel).
Recipe Notes
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