Wednesday, April 1, 2015
Crockpot Creamy Chicken Tortilla Soup
This soup was my most crowd-pleasing crockpot meal yet! I used this recipe for the basics but didn't follow it exactly. I definitely did use the cream of chicken soup, it's what made it so creamy. I didn't add any cheese to the actual soup, but did add it on top when serving.
I brought this soup over to my Sister and Brother in Law's house and we kept it warm in the crock pot until we were ready to eat it. It traveled well and reheated well - I would definitely recommend it for a group!
Creamy Chicken Tortilla Soup
3 or 4 chicken breasts
1 cup of salsa
2 cans of cream of chicken soup
1 cup of corn
1 can of black beans
2 cups (half a box) of chicken stock
A few shakes of hot sauce
A few shakes of cumin
Salt & Pepper
For topping: sour cream, tortilla strips, shredded cheese and sliced avocado (all optional but delicious!)
I put the chicken and salsa in the crockpot first and let that go for about 2 hours. Then I added the rest of the ingredients after giving the chicken a head start and let it go about 3 more hours. I'm sure you could throw it all in at the beginning and it would still be good.