CrockPot Chicken Tortilla Soup

I love CrockPots because they simultaneously make my life easier and make it seem like I’ve put a lot more effort into dinner than I actually did. Anything that can do that is definitely a winner in my book.
Because we’re finally experiencing some fall weather around here, I decided to use the trusty CrockPot today to make some chicken tortilla soup, yum! And because it was so easy, so delicious, and I haven’t posted a recipe in a long time, I thought I’d share with all of you! 🙂
Ingredients
2 chicken boneless skinless chicken breasts 2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine) 1 can black beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 can corn 1 onion, chopped 2 cans low-sodium chicken broth 1-2 cups of water 1 Tbsp garlic powder* 1 Tbsp chile powder* 1 Tbsp ground cumin* 1 Tbsp dried cilantro*
tortilla chips sour cream shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put 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. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
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