Ingredients
-
Chicken Tortilla Soup 1 cup salsa
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 can of Rotel tomatoes and green chiles
- 1 can black beans, drained and rinsed
- 1 ½ cups canned or frozen corn
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1 ⅓ cups water
- 2 boneless, skinless chicken breasts, cut in half
- 4 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
Optional Topping Items
- ¼ cup chopped fresh cilantro
- sour cream and olives
Instructions
- Stir together the first 8 ingredients in a slow cooker. Add chicken and stir all ingredients.
- Cover and cook on low for 4 hours.
- Shred the chicken and add the tortillas and cheese. Stir until all are mixed well. Cover and cook on low for 15 to 25 minutes.
- Add cilantro and other toppings if desired.