Crock Pot Chicken Tortilla Soup

When I was in high school, my parents took me and my brother to Colorado one summer. 

I remember so many wonderful things about that trip. My brother and I spent most of our time hiking and running around exploring. Our trip to Pike's Peak was definitely a highlight. I remember feeling like I was at the top of the world. 

I also remember a heaping bowl of Chicken Tortilla Soup that mom and I shared in a little downtown cafe. It was possibly the best soup I've ever eaten. It was DEFINITELY the best Tortilla soup I've ever eaten. Although I've tried for years to find a recipe and recreate it, I've never been close enough. 

This recipe, however, satisfies my craving for that warm, spicy, savory, chicken soup that sticks out in my memory after so many years. 

Hope you enjoy it!


The Ingredients:

2 Boneless, Skinless Chicken Breasts 
2 cans RoTel
1 can black beans
1 can kidney beans
2 cans chicken broth
1 T ground cumin
1 can corn
1 onion
1-2 C water
1 T garlic powder
1 T chile powder
1 T cilantro
sour cream, tortilla crisps, and Mexican cheese to top. 
*Although this recipe lists canned ingredients, fresh are always best!


How To:

Pour all ingredients, including chicken into a zipper bag and store in the fridge or freezer until ready to cook. 

When ready to cook, pour all ingredients into a crock pot (with chicken on top) and cook on low 8-9 hours or high 6-7 hours. 

Top with sour cream, cheese, and crisps. SO YUMMY!