Fall is a wonderful time for crock pot soups. I love chicken tortilla soup. My favorite location to eat this soup was actually at an officer's club at Osan AB, South Korea. I had a few favorite recipes for this soup. I combined them to create my own.
Chicken (I usually use chicken breast or tenders)
Note: You can put it in raw and it will cook throughout the day and you can chop it before serving. Another option is to use leftovers from a grocery store roaster chicken.
1 qt stewed tomatoes with all the juice
1/2 c. salsa
1 can black beans
1 can corn, drained
1 c. chicken broth
2 tsp - 1 T. Taco Seasoning
1 c. instant rice
Put full chicken breasts to crock pot. Add tomatoes, salsa, taco seasoning and chicken broth. Cook on low for at least 3 hours. Remove chicken and cut or shred. Put back in crock pot along with the black beans and corn. Cook on low for an additional 1-2 hours. Add the rice about an hour before serving and turn crock pot to high. Please remember that the rice absorbs the liquid. If you think the soup is too runny, you can add more rice.
Serve soup with corn chips, cheese, and sour cream!
Chicken (I usually use chicken breast or tenders)
Note: You can put it in raw and it will cook throughout the day and you can chop it before serving. Another option is to use leftovers from a grocery store roaster chicken.
1 qt stewed tomatoes with all the juice
1/2 c. salsa
1 can black beans
1 can corn, drained
1 c. chicken broth
2 tsp - 1 T. Taco Seasoning
1 c. instant rice
Put full chicken breasts to crock pot. Add tomatoes, salsa, taco seasoning and chicken broth. Cook on low for at least 3 hours. Remove chicken and cut or shred. Put back in crock pot along with the black beans and corn. Cook on low for an additional 1-2 hours. Add the rice about an hour before serving and turn crock pot to high. Please remember that the rice absorbs the liquid. If you think the soup is too runny, you can add more rice.
Serve soup with corn chips, cheese, and sour cream!
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