CROCK POT RESTAURANT MENU RECIPES

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EASY MEXICAN CHICKEN TORTILLA SOUP CROCK-POT 5-INGREDIENT ...



Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient ... image

This easy 5-ingredient crock-pot recipe makes a delicious filling chicken tortilla soup to feed your whole family. This is a true slow cooker recipe meaning that there is no pre-cooking required - just dump the ingredients into a crock-pot and come back to a delicious meal!

Provided by MelanieCooks.com

Categories     Chicken    Soup

Total Time 250 minutes

Prep Time 10 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 9

2 lbs boneless skinless chicken breast
1 package (32 oz chicken broth)
1 can (15 oz black beans, drained and rinsed)
1 bag (14 oz frozen corn)
2 jars (15 oz each medium salsa (or use spicy salsa if you like it hot))
2 avocados
8 corn tortillas
8 tbsp sour cream
4 oz shredded cheese

Steps:

  • Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
  • Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
  • Laddle the soup into bowls and top with optional toppings.
  • To make tortilla strips

EASY MEXICAN CHICKEN TORTILLA SOUP CROCK-POT 5-INGREDIENT ...



Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient ... image

This easy 5-ingredient crock-pot recipe makes a delicious filling chicken tortilla soup to feed your whole family. This is a true slow cooker recipe meaning that there is no pre-cooking required - just dump the ingredients into a crock-pot and come back to a delicious meal!

Provided by MelanieCooks.com

Categories     Chicken    Soup

Total Time 250 minutes

Prep Time 10 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 9

2 lbs boneless skinless chicken breast
1 package (32 oz chicken broth)
1 can (15 oz black beans, drained and rinsed)
1 bag (14 oz frozen corn)
2 jars (15 oz each medium salsa (or use spicy salsa if you like it hot))
2 avocados
8 corn tortillas
8 tbsp sour cream
4 oz shredded cheese

Steps:

  • Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
  • Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
  • Laddle the soup into bowls and top with optional toppings.
  • To make tortilla strips

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