This is the easiest soup to make and soooooo good. I made homemade tortilla chips and cut them in strips instead of triangles. They were the perfect topping for this delicious dish. You could add a dollop of sour cream, some shredded cheese, whatever you like. This recipe is slightly adapted from Chef in Training.
2-3 boneless skinless chicken breasts
2 cans Ro-Tel*
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans chicken broth
1 cup water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in a large CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred. Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, if you like. Serve with more chips.
*I used one can Mexican Ro-Tel and one can Mild Ro-Tel.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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