Melissa's Chicken Tortilla Soup
photo by DuChick
- Ready In:
- 4hrs 5mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 2 -3 lbs frozen chicken breasts
- 1 (32 ounce) carton chicken broth
- 2 (14 1/2 ounce) cans diced tomatoes with juice (can also use Rotel brand for a more spicy version)
- 1 (14 1/2 ounce) can tomato sauce
- 1 large onion, diced
- 2 (12 ounce) bags frozen corn
- 1 (15 ounce) can black beans, with juice
- 1 (15 ounce) can black beans, drained
- 1 bunch of chopped green onion
- 3 garlic cloves, chopped
- cayenne pepper
- chili powder
directions
- Put all ingredients in a crock pot and cook on high for 4 hours.
- 30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
- Serve with corn tortilla chips.
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Reviews
-
Mmm, mmm good, Melissa! I decreased the measurements by 1/2, except for the garlic which we all love here. I'd suggest adding salt to taste. Some of my family added sour cream and shredded cheddar to the top too. I loved the simplicity of pulling this together, plus it's healthy! Now... to hide the leftovers for my lunch tomorrow! MERP'd for Fall 09 Pick A Chef.
RECIPE SUBMITTED BY
I'm a mother of 3 and a part time neonatologist. I love cooking for my family. Nothing beats hearing them say, "WOW! This is delisious!". I'm not much of a baker, I can never get homemade muffins or cakes just right, but the box stuff never fails me! I love making dinners and appetizers, entertaining with food is one of my favorite things to do. I love Cook's Illustrated Magazine and their cook books, especially the Perfect Vegetables!! Thanks to all the Recipe Zaar members who have shared their recipes and have helped us make some very memorable evenings around the dinner table!