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.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies
Most Popular Posts
Crispy Salt & Pepper Beef
Low Carb Slow Cooker Venison Stew