This was my first time making chicken tortilla soup (minus the tortillas), and I can’t wait to make this recipe again! It was beyond easy, almost considered a ‘dump recipe’ ! It’s days like this when my crockpot is my best friend!
I highly recommend crockpot liners, if you don’t use them they will change the way you look at your crockpot forever! They make the cleanup 100% easier!
For this recipe you will need the following
- 4.5 cups LOW SODIUM chicken broth
- 1- 15oz can tomato sauce
- 1 chopped yellow onion
- 4-6 cloves of garlic, minced
- 2 tsp chili powder
- 3/4 tsp paprika
- 2 thawed chicken breast
- 1 can black beans, drained
- 1.5 cups frozen corn
- 1 TBSP fresh lime juice
- 1/4 cup cilantro
Step 1. Add the chicken broth, chicken, tomato sauce, onion, garlic, chili powder, paprika to the crockpot, cook on LOW for 6 hours.
Step 2. Take the chicken out and shred. Put back into the crockpot.
Step 3. Add beans, corn, cilantro, and lime juice to the crock pot. Allow to heat through.
BAM! And you have yourself an amazing, easy dinner!
**TIP OF FOR THE CHICKEN**
If you have a kitchen aid, place chicken in bowl and shred with your kitchen aid! Super fast and a lot easier than using a fork!