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.
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