Crock-Pot Chicken Tortilla Soup

I have recently been experimenting with some new crock-pot recipes for my family. Cooking in the crock-pot is so convenient, it allows you to make dinner while you are at work and come home to a ready cooked meal.  Since the season has changed soup was sounding really good for dinner. So I researched some chicken tortilla soup recipes and gathered the ingredients I wanted to put in my soup and went to the kitchen.

Here’s what I came up with!

Ingredients:

3 to 4 chicken breast meat, shredded

 1 can (15oz) reduced sodium black beans, drained

1 can (15oz) whole kernel corn

1 taco seasoning packet

1 can (15 oz) chicken broth

1 jalapeno pepper, diced (remove the seeds)

How To:

Preheat your oven to 350 degrees. Season your chicken breast w/ salt and pepper and bake for 30 to 45 minutes depending on the size of the pieces. Once finished, let rest and cool and then shred.

In your crock-pot, combine the rest of your ingredients. Set your crock-pot to low and let cook for 6 to 8 hours. 

Enjoy your soup w/ some tortilla chips, shredded cheese, sour cream or maybe some salsa!!

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