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This slow cooker chicken tortilla soup is one of our family's favorite cold weather comfort foods. It is so easy to make, just throw everything in the slow cooker and cook on low all day.
Make it even better with shredded cheese, chopped cilantro, and these crispy homemade tortilla strips. Top it off with a dollop of sour cream if you like.
Ingredients: 2-3 boneless skinless chicken breasts 2 cans diced tomatoes with green chilies (Rotel style)* 1 can cannellini beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 (10 oz.) package frozen corn 1 onion, diced 4 cups chicken or vegetable broth 1 cup water 1 Tbsp garlic powder 1 Tbsp chili powder 1 Tbsp ground cumin 1 tsp. creole seasoning (amazon link for the one I use) Optional toppings: Tortilla strips or chips Sour cream Shredded cheese Chopped cilantro 1. Combine ingredients in a large slow cooker and cook on low 8-9 hours. 2. Before serving remove the chicken breasts from soup and shred. Return chicken to the slow cooker and stir to combine. 3. Serve with optional toppings. *I use one can mild and one can regular diced tomatoes with green chilis. I also use the store brand from Walmart or Kroger which are very good and less expensive than the Rotel brand.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food 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 CookiesFan Favorites
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