Since fall began, I have cooked this recipe over and over again.
The best part? CROCKPOT. That is one of my favorite words when preparing meals.
This chicken tortilla soup was found on another blog, which you can find here.
However, Jordan and I did change a few things to make it our own!
2-3 medium size boneless chicken breasts
32 oz chicken broth
2 10 oz cans Rotel
1 can whole kernel corn, rinsed (2 cups if frozen)
2 cans black beans, rinsed (3.5 cups if uncanned)
1 onion, chopped
2 TBLSP minced garlic (equivalent 6 cloves)
1 TBLSP lime juice
1-2 cups of water (I refill an empty veggie can and add that)
1 packet fajita or taco seasoning
3-4 TBLSP fresh cilantro, added at the end
1. Place all ingredients except for chicken and cilantro in crockpot. Stir to combine. Place chicken breasts on top.
2. Cook on low 7-8 hours.
3. Shred chicken after fully cooked and stir back into soup. Add cilantro.
4. Serve when ready!
This recipe makes close to 8 servings and each serving is about 230 calories. Eat up!