Crock Pot Tortilla Soup

 

Crock Pot Tortilla Soup
Recipe Type: Soup
Cuisine: Italian, Mexican
Author: Kevin Foutz
Prep time:
Cook time:
Total time:
Ingredients
  • 2 cans diced tomatoes (14.5oz)
  • 2 cans black beans (15oz) drained/rinsed
  • 1 can corn (15.25oz) include juice
  • 1 carton chicken broth (32oz)
  • 1 package Hidden Valley Ranch dressing mix
  • 1 block cream cheese (8oz)
  • 1 can chili (I usually use Hormel Turkey Chili)
  • 1/4 cup Rogliano’s “Rosso” red Italian dressing
  • 2 chicken breasts
  • Onion powder (or dried minced onion)
  • Chili powder, Salt, and pepper to taste
Instructions
  1. Put it all in the crock pot on high for 3-4 hours. Once cooked, pull out chicken breasts, shred, and add back into crock pot.
  2. Slice up flour Tortillas into strips and put on a cookie sheet. Bake at 400 degrees until crispy. Sprinkle on top of your individual bowl of soup and enjoy!
  3. [img src=”http://roglianos.com/wp-content/uploads/2015/12/Crock-Pot-Tortilla-Soup-900×675.jpg” width=”900″ height=”675″ class=”alignnone size-responsive-900″]
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