Crock Pot Chicken Tortilla Soup

Author: Arlene Mobley - Flour On My Face
Cook Time: 3 mins
Total Time: 3 mins
Yield: 6
Category: Crock Pot Recipe

This Crock Pot Chicken Tortilla Soup is a perfect back to school dinner recipe. The first day of school was on Monday and even though we still have a good two months of heat to deal with down here in Florida I know most of the country is probably looking forward to some Fall weather. Believe me, I am looking forward to sweater weather along with the rest of you. Maybe even more than most of you!

This week has been a busy week for us and I am looking forward to enjoying the weekend. Except for the fact that we have a tropical storm or hurricane blowing in. So we will be preparing for the possible upcoming storm. I will be enjoying this crock pot recipe or one of my other crock pot recipes while we are waiting to see if any if the bad weather will affect us.

Ingredients

2-3 pounds boneless skinless chicken breast halves, cut into bite-size pieces
1 carton Swanson Mexican Tortilla broth
1-14 ounce can stewed tomatoes
1 cup chunky salsa
1 cup corn kernels
1 tablespoon ground cumin
2 teaspoons minced garlic
1 teaspoon dry oregano flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, drained and rinsed
2 tablespoons cornstarch mixed with 4 tablespoon cool water
grated cheese
sour cream
green onion

Directions

Place the first ten ingredients into a crock pot and cook on high for 2 hours.
After two hours add the black beans, cornstarch and water.
Cook an additional 30-60 minutes or until thickened.
Serve with tortilla chips and top with grated cheese, sour cream and green onion.