Crockpot Chicken Tortilla Soup

So weekend I tried another crockpot recipe that was really good-Crockpot Chicken Tortilla Soup! I must say, it was really good! I have attached the recipe below. The only thing I did differently was I did not use beans because James does not like beans.

Here is what you need:
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*


Tortilla chips
Sour cream
Shredded cheddar or Mexican blend cheese


*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*


Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (I shredded it about 1/2 way through cooking). Return chicken to CrockPot, stir to combine.

To serve, pour soup in bowl and add cheese and sour cream. I ate with a spoon as well as with chips! It was very yummy!

Disregard the plastic utensils and bowls. We are in the process of moving! LOL!