Crock-Pot Chicken Tortilla Soup Recipe

Crockpot Chicken Tortilla Soup Recipe

This is so delicious and so easy it literally cooks itself! I've taken this to tailgates and also serve it for dinner regularly at our house. Everyone loves it and you can make it as spicy or as bland as your taste buds desire. Don't let the long list of ingredient intimiate you; it's all stuff you'll likely already have on hand.

3 large chicken breasts
8 cups water
1 small onion, sliced
1 (8oz) can fire roasted tomatoes
1 cup frozen corn
1 (8oz) can black or navy beans
1 package Bear Creek tortilla soup base

1/2 cup cheddar cheese
1/2 cup sour cream

For extra flavor:
1 lime (optional)
1 (4oz) can green chilies (optional)
1/4 tsp red pepper flakes to taste (optional)

Tortilla strips (salted)

Put all ingredients minus the sour cream and cheese into your Crock-Pot  After the chicken is thoroughly cooked, remove and shred it. Put the chicken back in the Crock-Pot; stir in the sour cream and cheese and then it's ready to serve. Flavor with fresh-squeezed lime juice to taste and top with tortilla strips.

Serves: 8

Things you'll need: