1. Add cans of beans, Ro-tel, corn, chicken
broth, water, and spices in a CrockPot and stir
to mix.
2. Add chicken breasts on top of mixture and make
sure they're at least partly submerged in liquid.
Cook on high 6-7 hours or low 8-9 hours.
3. Before serving remove the chicken breasts from
soup and shred, if needed, (sometimes they'll just
fall apart on their own). Return chicken to the
CrockPot, stir to combine.
4. To serve, put a few tortilla chips in the
bottom of a bowl, ladle soup over tortilla
chips, top with shredded cheddar cheese, and a
dollop of sour cream, serve with more chips if
you'd like. Enjoy!
Originally Submitted
6/17/2015
0 Out of 5 from
0 reviews
You can add this Yesenia's Crockpot Chicken Tortilla Soup recipe to your own private DesktopCookbook.
