If you are in just about any area of North America, you are experiencing cold weather. Maybe not at this moment, but there is no doubt it has struck this winter. One of my favorite things to do in the cold is to snuggle up on the couch with some soup and call it a night.
Soup has always screamed comfort food. I enjoy it when I’m sick, or in this case, when it’s below freezing outside. I remember when I first had Tortilla Soup at Max and Ermas (you need to try that!), how much I loved it! The crunchy tortilla strips on top, the gooey cheese all throughout; it was delicious.
My mom used to make this soup when I lived at home, but only once or twice a year. I’ve already made it three times this year, and it makes enough for at least four meals for us! That means it is large enough to serve a crowd without running out!
This is my go to soup as it’s perfect for days you will be gone, as you toss it all in and just forget about it. I hope you try it, and let me know how you like it!
Crock Pot Chicken Tortilla Soup
|Prep time||5 minutes|
|Cook time||6 hours|
|Total time||6 hours, 5 minutes|
|Meal type||Main Dish, Side Dish, Soup|
|Misc||Freezable, Serve Hot|
- 48 oz Chicken Broth (More or less depending on the can size)
- 24 oz Tomato Sauce
- 2 cans Rotel (drained)
- 1 cup Salsa
- 1 can Black Beans (rinsed)
- 3 Chicken Breasts
- Cheddar Cheese
- Tortilla Chips (or strips)
|In the crock pot, place the chicken (frozen is fine!), and add all ingredients on top. Stir, and set on low for the entire day. About a half hour or 45 minutes before you would like to eat, shred the chicken with two forks (or food processor) and place back into the soup. Serve with crushed Tortilla chips some cheese sprinkled on top.|