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Chicken Tortilla Soup (Crock-Pot)
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Submitted by: |
Stacey |
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Servings: |
8-12 |
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Preparation time: |
Prep: 10 minutes; Cooking: 7-10 hours (can be kept warm in crock pot
past cooking time – only gets better!) |
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Ingredients: |
1
onion, chopped
1 can (15 ounce size) kidney or chili beans, drained
1 can (15 ounce size) black beans, rinsed & drained
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce (I substituted red enchilada sauce)
1 bottle (12 ounce size) beer
2 cans (10 ounce size) cans diced tomatoes with green chilies,
undrained (I substituted 1 jar of chunky salsa)
1 package (1.25 ounce size) taco seasoning
5 boneless, skinless chicken breast halves
Garnish:
Sliced scallions
sour cream
tortilla strips |
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Directions: |
Place the onion, beans, corn, enchilada/tomato sauce, beer, and
salsa/diced tomatoes in a slow cooker. Add taco seasoning, and stir to
blend. Lay chicken breasts on top of the mixture, pressing down until
covered by the other ingredients. Set slow cooker for low heat, cover,
and cook for at least 5 hours, or until chicken is tender.
Remove chicken breasts from the soup, and allow to cool long enough to
be handled. Shred with 2 forks. Stir the shredded chicken back into
the soup, and continue cooking for 2 hours. Serve topped with sour
cream, scallions, and baked tortilla chips. |
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Notes: |
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