Chicken Tortilla Soup

Made using leftover chicken that was made for Crockpot Chicken Tacos.

Category: Soups, Stews and Chili

Cuisine: Mexican

Ready in 45 minutes
by JillCheri

Ingredients

2 cups Chicken seasoned & shredded

32 ounces Chicken broth

1 can Corn drained

2 handfuls Cilantro chopped

1 Lime juiced

1 can Tomatoes diced

1 can Diced Tomatos and Green Chiles (Rotel)

1/2 large Yellow onion chopped

1 can Black beans

2-3 tablespoons Tomato paste

2 teaspoons Cumin

2 teaspoons Chili powder

2 teaspoons Garlic powder


Directions

Dump everything in a pot and simmer for ~30 minutes. Garnish with cheese and crispy tortilla strips! Recipe for the chicken: 1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium) 6 pieces Boneless, Skinless Chicken Breasts 1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite) Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

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