Tuesday, December 10, 2013
Still thawing out from the ice storm? Warm the family up with this easy slow cooker chicken tortilla soup recipe.
Chicken Tortilla Soup
1 pound chicken breast (thawed or frozen, it doesn't matter)
1 can black beans, rinsed and drained
1 can northern beans, rinsed and drained
1 can Rotel tomatoes
1 1/2 cups chicken stock
1 package lower sodium taco seasoning
1 can cream corn
1 cup frozen corn kernels
3/4 cup fat free half and half
Chopped green onion, sour cream, shredded cheese to garnish
In your slow cooker, add in chicken breasts, black beans, northern beans, Rotel, stock and taco seasoning. Cook on low 6 hours or on high 3 hours.
Remove lid and shred chicken right inside of slow cooker using two forks. Stir in cream corn and frozen corn kernels and keep lid off cooking another 20 minutes on high (this will let some of the liquid evaporate and give you a thicker soup).
Right before you're ready to serve, stir in your half and half. Ladle soup into bowls and garnish. Enjoy!
Amber Massey, RD, LD, is a dietitian and Mom of twins in the Dallas/Fort Worth area.