Crock Pot Tortilla Soup with Chicken

Ahhh, the weather is turning and it is time to crack out the Crock Pot and get cooking. I love my crock pot. It's had some dust on it as we lived in Phoenix because it rarely got cold enough to want to come home to a hot cooking crock full of soup or stew. Well, here we are, back in PA and ready to face a cold winter with Crock Pot in hand. One of my favorite Crock Pot Soups follows. I perfected it in Phoenix (as it is a Mexican soup), but it just takes on something extra sitting in the Crock Pot all day!


Crock Pot Tortilla Soup with Chicken

1 15 oz can black beans, drained & rinsed
1 16 oz jar salsa (pick your favorite heat level)
1 15 oz can whole kernal corn, drained
1 15 oz can chicken broth
2 cups crushed tortilla chips
2 cups cooked, shredded chicken

Toppings:

Shredded Monterey Jack Cheese
Avocado dices
Sour Cream
Crushed Tortilla Chips
Sliced Scallions

Pour black beans, salsa, corn, broth and tortilla chips in Crock Pot. Set on low and cook (stirring occasionally) for 5 to 7 hours. Add chicken. Cook for about another 30 minutes to warm chicken. Serve in bowls and top with favorite toppings.

Variations: Chopped cooked steak or browned ground turkey

Feliz Fiesta!