Mama Sue makes CROCKPOT CHICKEN TORTILLA SOUP, from the Volume 3 cookbook.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are often cheaper and more flavorful.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and save time.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips are lower in fat, and tortillas can be cut and baked.

Get a pound of rotisserie chicken, already pulled apart.

Chop one onion using a chopper.

Measure out two tablespoons of minced garlic and add it to the mix.

Open one can of whole kernel corn (15 oz) and add it undrained.

Open one can of diced tomatoes with green chilies (15 oz) and add it undrained.

Open one can of pinto beans (15 oz), drain it, and add it to the crockpot.

Measure out 20 oz of beef broth from a 32 oz container and add it to the mixture.

Add one can of red enchilada sauce (10 oz) to the crockpot.

Add one packet of taco seasoning to the mixture.

Season with about a teaspoon of salt and pepper to taste.

Mix all ingredients together in the crockpot.

Cover the crockpot and set it to cook on high for about 3 and a half to 4 hours.

After cooking for 3 and a half hours, check the soup; it should be perfect.

Serve the soup topped with tortilla strips, and optionally, sour cream, cheese, or avocado.

Cooking Techniques

Equipment Needed

Spice Level: