Chicken Tortilla Soup 1
Desperate times call for…CROCKIN’! When my kitchen was in shambles after getting the urge to paint my cabinets, I crocked up this meal for the...
London Broil – Delicious and easy in the slow cooker
Wake up to the Smells of Breakfast in the slow cooker? Who knew?!?! We loved the idea and just had to try out one of the recipes posted on our Facebook page!...
A delicious way to make Chicken Tortilla Soup with black beans, cilantro and corn
- 1 Can corn
- 2 Cans diced tomatoes
- 1 Can red enchilada sauce
- 1 Can chicken broth
- 2 Cans black beans
- 1 Package cream cheese
- 1 Pound boneless skinless chicken breast
- 1 small onion
- 6 garlic cloves or more
- 8-10 corn tortillas
Combine all ingredients in slow cooker and add 12 ounces of water.
Set tortilla and cream cheese aside.
Cook on low for 8 hours. Add cream cheese after 4 hours.
About 30 minutes before serving, cut tortilla into 3/8â€³ strips and toss in slow cooker and serve.
Top with cheese, peppers, sour cream, or toppings of your choice.
Leave a Review
You must be logged in to post a comment.