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. :)
5 comments:
No way...I just got done eating the exact same soup for dinner!! We're on the same wavelength, Anne... ;)
LOVE that you posted this recipe! I just made tortilla soup last night and I had to look in my cookbook for a recipe...I modified a tex-mex tortilla soup recipe and partly remember what you put in yours that time we were over and it was DELICIOUS. I used a rotisserie chicken for ours because it was 1) already cooked and 2) on sale at Safeway.
Yummers!
Hahaha, we honestly just had this too! I made it on Tuesday! I'll be eating it for days!!
I love that you make it in the crockpot, too! I will have to try that next time.
I meant to tell you how much Kelly and I enjoyed this, so so good! And, I love how easy the prep was, fellow bloggers, try this, it is good eats! :)
just letting you know, i'm trying this today, excited!!
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