This is one of the EASIEST meals to make and SO good!! This Chicken Tortilla Soup can be made in the Slow Cooker or over the stove, whichever is easiest for you!
This is a Classic Southwestern Chicken Tortilla Soup, so play with the spicy level to accommodate your tastes. We tend to go for the spicier sauces here. This is actually a perfect recipe to make when you have leftover chicken. In fact — I’ve used the left over Church’s chicken after removing the skin.
What you need:
3 Chicken Breasts, cooked and shredded
1 can pinto beans
1 can black beans
1 can of Rotel
1 can corn (frozen corn works too)
1 can Cream of Chicken Soup
1 can of Enchilada Sauce
1 can Chicken Broth
1 package Taco seasoning
Shred the chicken.
Dump everything in crock pot.
Cook on low all day or if you want to cook it on the stove — simmer on low for 2-3 hours.
Top with whatever you like!! I like having it with tortilla strips, cheese and fresh tortillas. Some like to sprinkle onions, lettuce, sour cream, etc. on top. Very tasty and extremely easy to make!