This is another recipe I received at my bridal shower in 2004. The first time I made this I accidentally used black beans instead of the ranch style beans that it calls for, but it was so delicious that I never went back to the original recipe. This is my favorite soup and not only because it's so delicious!! It's also a cinch to make!!! I make this throughout the fall and winter and almost every year on Christmas Eve! Serve with shredded cheese (I like the Mexican blend!), sour cream, and tortilla chips!!! I get lots of requests for this recipe!
This is such a yummy soup!!!!
Here's what you'll need! Yes, that's it!! If you know how to use a can opener, you can make this one!!
Place 3-4 chicken breasts in crockpot. I like to spray my crockpot with a nonstick spray. Also, I like to season the chicken with salt and pepper.
Add 2 cans of Rotel. I use the original flavor. I think it's important to put the Ro-Tel on the chicken first to give it great flavor!
Drain and rinse black beans.
Add black beans over Ro-Tel.
Add 1 can corn undrained.
Add 2 cans chicken broth. Cook on HIGH for 6 hours or LOW for 10-12 hours.
At the end of cooking time, remove chicken and shred. This won't take much effort. That chicken will be fork tender!!! Return shredded chicken to crockpot.
Serve with shredded cheddar cheese, sour cream, and tortilla chips!!
This recipe always gets rave reviews!!!! Enjoy!!!!!!!!!!!!
Crockpot Tortilla Soup
3-4 boneless, skinless chicken breasts
2 small cans Ro-Tel (I use the Original flavor.)
1 15 oz. can Bush's Beans black beans, (*drained and rinsed*)
1 can corn
2 cans chicken broth
Place chicken in bottom of crockpot. Season with salt and pepper. Add Ro-Tel, beans, corn, and chicken broth. Cover and cook on Low for 10-12 hours or on High for 6 hours. Shred chicken and return to crockpot! Serve with shredded cheese, sour cream, and tortilla chips!!
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