An easy, make-it-in-the-crockpot version of a classic. Family ask for this recipe all the time.

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Name: Chicken Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 Chicken breasts boneless and skinless; 1 can Black beans; 2 can Rotel tomatoes; 1 cup salsa; 4 oz Green chili canned; 2 can cheddar cheese soup; 2 can chicken broth; 1 can Corn kernels; 2 cups mexican blend cheese grated; tortilla chips

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INGREDIENTS

4 Chicken breasts boneless and skinless
1 can Black beans
2 can Rotel tomatoes
1 cup salsa
4 oz Green chili ; canned
2 can cheddar cheese soup
2 can chicken broth
1 can Corn kernels
2 cups mexican blend cheese ; grated
tortilla chips

INSTRUCTIONS

1. Combine all ingredients except chips and cheese in a large slow cooker.

2. Cover. Cook on Low 3-4 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

NOTES

I don't drain the cans to enhance the soup consistency, but add or subtract liquid per preference. I don't cook my chicken in the crockpot as long as most recipes dictate because it gets dry. Cook up to 6-8 hours per preference to ensure the chicken is cooked through.

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Nutrition

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Serving Size: 1 Serving (805g)
Recipe Makes: 8 Servings

Calories: 772
Calories from Fat: 166 (22%)

Amt Per Serving		% DV

	Total Fat 18.4g	25 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.2g
Cholesterol 307.9mg		95 %
Sodium 1249.5mg		43 %
Potassium 1797.3mg		47 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 18.3g
Protein 122.6g		175 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 772

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