Tortilla Soup in the Crockpot
- 2 Cans of Pinto Beans
- 2 Cans of Black Beans
- 1 Can of Petite Diced Tomatoes
- 1 Small Jar of Salsa - Pick a Flavor You Like (we've done it with sweet, spicy, and mild and each variation is still delicious
- 4 Thawed Chicken Breasts - Left Whole
Let it cook on low for about 5 hours.
Pull out the chicken and shred it with a fork and knife - it should just nearly fall apart.
Put the shredded chicken back in and mix it all up.
You can allow the crockpot to continue heating the mixture, or if the chicken looks fully cooked, you can go ahead and dig in!
We like to crush up a few tortilla chips, place them in the bottom of a bowl and then layer the soup on top. From there, it's nice to sprinkle on some cheese (or if you like sour cream) and avocado. So warm, filling, and soooooooooooo yummy!
I'll take a picture the next time I cook it...like next week. :)