3 cans (8 oz. each) Ro*Tel (lime & cilantro, or the regular is fine)
1 can corn
2 cans (16 oz. each) low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chili powder*
1 Tbsp ground cumin*
1/4 cup chopped cilantro*
3 chicken boneless skinless chicken breasts
10 corn tortillas or tortilla
1 bag shredded cheddar or Mexican blend cheese
1 tub sour cream
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Let's Make It
Put chopped onion, drained beans, Ro*Tel, corn, chicken broth, water, and spices in crock pot and stir to mix.
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, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to crock pot, stir to combine.
If you want to make the thin tortilla chips that you put in your soup take 2 or 3 tortillas and cut them into thin short slices about 1/4 inch wide and 2 inches long. Place them in a fry pan with olive oil (just enough to cover the whole bottom of the pan) fry till golden brown, place in a bowl with a paper towel and put aside till soup is ready. Slice avocados into small wedges.