Chicken Tortilla Soup is one of my favorites. I know I say that a lot, but it is! This soup did not disappoint either. My husband and I enjoyed the leftovers from this soup for lunch most of the week.
Ingredients:
- 2 Large Chicken Breast, Uncooked
- 1 14oz Can of Chicken Broth
- 2 Cups of Water
- 1 14.5 oz Can of Diced Tomatoes with Green Chilies
- 1 Cup Brown Rice
- 2 Cups Frozen Corn
- 1 Tsp Cumin
- 1 Tsp Chili Powder
- 1 Garlic Clove
- Servings: 8
Directions:
Add all ingredients to slow cooker except the rice, placing the chicken on top. This will cook on low for 4 hours, then remove chicken, let cool, and shred. Place shredded chicken back into the crock pot and continue cooking for 2 more hours. The chicken will be so tender it will simply fall apart making shredding very easy. Add the rice within the last 30 minutes of cook time.
I sprayed corn tortilla’s with spray butter and then cut them into long slices. I baked these in the oven for 10 minutes at 375*.
Serve this soup with the baked tortillas and cheese. It is sure to be a family favorite!
Have your own Soup Swap, be sure and check it out!
Looks yummy. There is nothing better than a slow cooker soup when it’s chilly!
love this type of recipe since returning to work it cooks in slow cooker which is perfect for me and sounds like there are tasty leftovers as well
Hey Kristy!
Still enjoying your blog as usual and your posts on Twitter. This recipe looks great!
We’re actually doing a Soup Recipe theme for our next blog hop. Hope to see you there… use this one if you want!
Sarah
Editor
RecipeLion.com
Sounds great, I can’t wait to see all the delicious soup recipes!
Stopping by from Rachel’s soup swap to say hello. This is one of my favorites too! So nice to meet you.
Thank you for stopping by!!!
Visiting from the Virtual Soup Swap! I posted a recipe for chicken tortilla soup too. Soup is one of my favorite foods.
I love chicken tortilla soup, you really can’t go wrong with it!