Slow Cooker Chicken Tortilla Soup
-
- 3 skinless, boneless chicken breasts
- 3 (14.5 ounce) cans chicken broth
- 2 cloves of garlic, pressed or minced
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
- 1 can corn kernels, drained
- 2 cans black beans, drained
- 1 cup chopped onion
- 1 cup salsa
- Corn tortilla chips (optional)
- Colby or Monterey Jack Cheese (optional)
Place chicken breasts on bottom of crockpot. Add chicken broth, garlic, chili powder, cumin, lemon juice, corn, beans, onion, and salsa.
Cook on medium for 4-6 hours. When done, shred chicken breasts and return to slowcooker to heat. Salt and pepper to taste.
Serve with cheese and chips if desired
This recipe came from a blog. I left out the salsa because DH cannot have tomatoes. The corn is also missing simply because we're out. 
Quote:
Originally Posted by
Diane 
Oh, that sounds good. Do you have the recipe to share?