I made some potato soup last week, and it turned out horrible. I threw all of it out, and I was so disappointed. So I made a second attempt at soup, but a different kind. I made chicken tortilla soup, and it turned out awesome! I love this soup, and so did my husband.
Here’s what you’ll need:
- Black beans
- Kidney beans
- Tomato sauce
- Tomatoes with chilies
- Taco seasoning
- Chili powder
- Chicken broth
- Chicken breasts
That probably seems like a lot. But, the great thing about this recipe is all you have to do is throw all that in a crock pot. Let it cook all day, and bam! Soup is ready.
OK, you do have to chop the onion and the jalapeno …
Once you do that, throw everything into the crock pot, stir it around and let it cook for 6-8 hours.
I mixed it all up and then poured in the broth.
After it cooked for 6-8 hours, I did take the chicken out, shred it and put it back in the soup before I served it. But that took all of 5 minutes, so this really is such a simple recipe!
- 1 onion, chopped
- 1 jalapeno, chopped
- 16 oz can black beans
- 16 oz can kidney beans
- 8 oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 10 oz cans diced tomatoes with chilies
- 1 packet taco seasoning
- 1 Tbs chili powder
- 4 boneless, skinless chicken breasts, thawed
- 32 oz reduced sodium chicken broth
- Chop the onion
- Chop the jalapeno
- Add all the ingredients to a crock pot
- Cook on low for 8 hours
- Take out chicken and shred, add back to soup