Sunday, September 9, 2012

Crockpot Chicken Tortilla Soup

With the start of football season and somewhat cooler temperatures, it's time to start making some of my favorite soups for fall! 
2 boneless, skinless chicken breasts
26 oz. organic diced tomatoes, undrained
1 can green chilies
1 can black beans, drained and rinsed
1 can whole corn, drained
4 cups chicken broth
2 tsp. cumin
2 tsp. dried cilantro 
salt & pepper, to taste

For toppings: Mexican cheese, shredded, avocado, and crushed tortilla chips

1. Combine all ingredients in crockpot. Cook on high for 3 hours. Remove chicken and shred using forks. Return chicken to skillet and continue to cook on low for an additional hour or until ready to serve.

2. Top with cheese, avocado and crushed tortilla chips. Enjoy!

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