As I've transitioned to the busy life of a business-owner Mama, I've really grown to appreciate delicious, hearty meals that take a minimal amount of effort to prepare. I'm hoping to add more of these to my repertoire and I've been really grateful to discover this yummy slow cooker chicken tortilla soup. I prefer my soups thick and creamy and this tortilla soup is just that, with the right kick of spices and a great dose of filling protein. And it's just so easy.
Slow Cooker Chicken Tortilla Soup
Yield: about 8 servings
Prep Time: 10 minutes
Cook Time: 4-6 hours
Total Time: about 5-6 hours
1 pound boneless, skinless chicken breasts
1 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz.) can black beans, drained and rinsed
1 1/2 cups water
1 teaspoon ground cumin
1/2 teaspoon chopped cilantro
1 cup shredded cheddar or Mexican cheese
Spray a slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of the chicken.
Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. Serve with your favorite toppings.