Texas Chicken Tortilla Soup
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (4 ounce) can diced green chilies
- 1 (11 ounce) can rotel
- 1 (10 ounce) can corn (i use mexi corn)
- 1 (10 ounce) can black beans (draining is optional, i do.)
- 1 cup salsa, of your choice
- 1 -2 slice jalapeno (i use 2 nacho slices that come in a jar)
- 2 cooked chicken breasts, cut into pieces (i use pre-cooked fajita chicken)
- 1 (12 ounce) can chicken broth
- tortilla chips
- graded cheese
- sour cream (optional)
directions
- Dump everything into crock pot. you can drain the beans if you like. But everything else you just throw in straight from the can. Cook on low for 5-6 hours or high for 2-3. Cooking times vary. Put in bowls, sprinkle with cheese. Chicken broth is also optional. You can also use water. Add sour cream to individual bowls as desired for extra flavor.
- You can refridgerate leftovers. I think it taste better the next day.
- You can also cook this on the stove top.
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Reviews
-
This was the best tortilla soup yet. It is just like we get in restaurants here in Texas. I put it on at 8 AM and did Christmas shopping all day. It was actually in the Crock pot on low for almost 10 hours and was still fabulous. I left out the jalapeno and just before serving added one avacado cut into chunks. I also drained and rinsed the black beans but otherwise followed exactly. DH topped his with sour cream and loved it. Thanks for this keeper !
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i dont know to much bout cooking. but i try and i have some great recipes!