I know that it’s the beginning of summer and it’s probably a little too hot outside for soup. Over 90 degrees too hot. I still don’t care. I’ve been craving some good ol’ slow-cooker chicken tortilla soup for some time now and this is the week I have it for dinner three days in a row since my husband is out of town.
I call this my favorite dump meal; because that’s basically what you’re doing – dumping all the ingredients into a slow-cooker. Other than shredded the chicken later on, there is no real effort needed to go into preparing this. You’d never guess that though by how good it tastes!
- 4 boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 28-ounce can diced tomatoes
- 10-ounce can rotel
- 15-ounce can black beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can sweet corn, drained
- 1 package taco seasoning
- Add chicken breasts to to slow-cooker, followed by all other ingredients. Stir well to combine.
- Cook on low for 7 hours. Remove chicken from slow-cooker and shred into small pieces using two forks. Return to slow-cooker and cook for an additional hour.
- Serve with shredded cheese, lite sour cream and tortilla soups.