KT Cooked It: Chicken Tortilla Soup

Since starting my new full-time job three weeks ago, I have been faced with a dilemma that many a working parent encounters: limited time to make dinner. So, after a pizza (or two) and rotisserie chickens from the grocery store, I pulled out the crock pot and decided to make some soup that would last us a few days for lunches and dinners.

Last week I made a delicious chicken tortilla soup, which is a variation of this recipe from Betty Crocker. Hubby really enjoyed it too, which means it will go in the cookbook for future reference!

What you need:

1lb chicken breast
1 1/2 cup low sodium chicken broth
15 oz can of roasted diced tomatoes, undrained
15 oz can of whole kernel corn, red and green peppers, undrained
10 oz can mild enchilada sauce
1/2 large onion, chopped
15 oz can black beans, drained
1 tsp ground cumin
1 tsp chili powder










Place all of the ingredients into your crock pot. Cover and cook on low heat for 4 hours or until the chicken is very tender.
















Remove the chicken breast. Using two forks, shred the chicken and place back into the slow cooker. Cook for 30 minutes longer. Garnish your soup with cheese, sour cream and pieces of tortilla chips.

It's THAT easy!