Creamy Chicken Tortilla Soup

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Prep Time 10

Cook Time 4

Finishing Time 10

Total Time 4 20

Servings: 4

Course: Main Course, Soup

Ingredients Equipment Method Video Notes

Ingredients

4 Chicken Breasts or Chicken Tenders (just the cut of meat not the drive through kind!) Boneless and skinless works best; can be frozen or defrosted
1 packet Ranch Seasoning
Taco Seasoning *see note
2 cans Whole Corn with the liquid
2 cans Black Beans, drained & rinsed drained & rinsed
1 can Rotel tomato and chili blend
Chicken Broth enough to cover, approximately 4 cups
8 oz Cream Cheese set out to soften and add just before serving

Equipment

Slow Cooker

Method

Place Chicken in the bottom of your crockpot.
Sprinkle Ranch Seasoning pack and Taco Seasoning on top of chicken breasts.
Next dump in Corn and Rotel, both with all the liquid from their cans.
Drain and rinse the Black Beans, then add to crockpot.
Add enough Chicken Broth to just barely cover all ingredients.
Cook in crockpot on High for 4 hours.
Take Chicken Breasts out, shred them with a fork and cut into bite sized pieces if needed, then stir chicken back into crockpot.
Add the softened block of Cream Cheese to soup in smaller cubes or by the spoonful. Stir to incorporate and help the melting process.
Cover and let heat, stirring occasionally until all is combined.
Serve with topping options: sour cream, shredded cheese, tortilla chips, avocado, chopped cilantro, sliced green onions, etc!

Video

Notes

*Taco Seasoning: Homemade Version Exact measurements are up to the chef—use these herbs and spices as a guide and adjust amounts to fit your personal taste preferences. (You can always taste at the end and add a little more of whatever feels right; cooking from the heart is meant to be flexible )
— Garlic Powder, Onion Powder, Chili Powder, Dried Oregano, Cumin, Smoked Paprika, Salt, & Black Pepper