Crock Pot Tortilla Soup
Crock Pot Tortilla Soup
Author: Kevin Foutz
Cuisine: Italian, Mexican
Recipe type: Soup
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)
- ¼ cup Rogliano's "Rosso" red Italian dressing
- 2 chicken breasts
- Onion powder (or dried minced onion)
- Chili powder, Salt, and pepper to taste
Instructions
- 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.
- 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!