Monday, February 11, 2013

Crockpot Chicken Tortilla Soup

Ingredients
  • -Chicken Broth (48oz)
  • -1 can-Cream of Chicken Soup
  • -1 pod-Knoll Chicken Stock
  • -1 can-Whole Kernel Corn, drained
  • -1 can-Black Beans, drained and rinsed
  • -1 can-Mild Rotel w/Green Chilies, drained
  • -3/4 tsp-Cumin
  • -1/2 tsp-Chili Powder
  • -1/2 tsp-Garlic Powder
  • -1/2 package-Taco Seasoning (I use Wick Fowlers - you can use McCormick or something comparable)
  • -Meat from 1 Rotisserie Chicken


Directions

  • 1. Turn Crockpot on High.
  • 2. Add broth, soup, stock pod, and seasonings to crockpot. Whisk until thoroughly combined and stock pod has dissolved.
  • 3. Add corn, beans, and Rotel.
  • 4. Shred chicken and add.
  • 5. Stir and reduce heat to Low.


Serve with Mexican blend shredded cheese and a dollop of sour cream.

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