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Yesenia's Crockpot Chicken Tortilla Soup Recipe


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     Yesenia's Crockpot Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

2 boneless, skinless chicken breasts
2 cans Ro-tel (lime and cilantro preferred)
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can corn
2 cans of low sodium chicken broth
1-2 cups of water
1 tbsp garlic powder
1 tbsp cumin
1 tbsp dried cilantro
1 tbsp chili powder
tortilla chips
sour cream
shredded cheese blend

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!

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