Thursday, November 10, 2011

Chicken Tortilla Soup

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This was quite tasty and easy.  Although it seems all Crock Pot meals are.  What can be better than just dumping stuff in the crock and letting it sit all day and the delicious smell fills up your house.

Chicken Tortilla Soup

1 cup Pace Thick & Chunky Salsa
2 cans cream of chicken soup
2 cups cooked, chopped chicken
2 cups frozen whole kernel corn
1 can black beans, rinsed & drained
1 soup can water
1 teaspoon ground cumin
1 cup shredded cheddar cheese
1/3 cup chopped fresh cilantro leaves
corn chips or 4 6-inch corn tortillas (cut into strips)

Stir salsa, soup, chicken, corn, beans, water & cumin in a 4 quart slow cooker.  Cover and cook on low for 4 to 5 hours.  Stir in 1 cup of cheese and cilantro (if you use the corn tortilla strips put them in at this time) then cover and cook 15 more minutes.  If you want to use corn chips crush them into each individual bowl.
If you want to cook it on high - cook 2 to 2 1/2 hours.

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