I hesitate to even blog this because everyone (especially everyone in Texas) has a chicken tortilla soup recipe. However, it’s a Mix and Match regular in our house, so I thought I’d share. My dear, dear friend Lori gave me this recipe when I was in college. I tweaked it a few years ago and put it in the slow cooker. Such a time saver! (Who has time to poach and shred chicken????) I really like this recipe because it is easily reduced for less people or increased for more. The recipe below should feed 4 adults but as you’ll see, you could make this for two or make it for twelve…all in the crock pot. Praise the Lord!
1 pound boneless, skinless chicken breasts (uncooked…frozen or thawed, it works either way)
2 cups chicken broth or stock
1 can Rotel tomatoes
1 can stewed tomatoes
1 can Ranch Style Beans, drained
1 small can chopped green chilies
2 tablespoons chili powder
1 tablespoon cumin
1 cup frozen corn
Chips, cheese, sour cream, green onions…whatever…for toppings
(PS: I’ve also snuck chopped carrots, cauliflower and other random veggies in here…my family never knows)
Layer first 8 ingredients in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours. Thirty minutes before you plan on serving, remove lid and add corn. Keep lid off so that some of the liquid evaporates. Take two forks and shred chicken in slow cooker (should shred super easily). Serve and top! Enjoy!
Thank you Lori! I love you!!