Creamy Chicken Tortilla Soup
2 frozen boneless, skinless chicken breast halves
3 thawed boneless, skinless chicken thighs, trimmed
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper
1 (14 oz) can black beans, rinsed and drained
1-2 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream
1. Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, 1 tsp cumin and black beans in slow cooker.
1-2 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream
1. Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, 1 tsp cumin and black beans in slow cooker.
2. Cover and cook on LOW for 5-7 hours.
3. Remove chicken and shred with 2 forks. Add the chicken back in and then add extra cumin (if desired), cilantro, and corn. Cover and cook for another 30 minutes.
4. Serve with tortilla chips, cheese and sour cream.
Makes 4-6 servings
