Jul 31, 2014

{C}ROCKING it Thursday! 9 can Tortilla Soup

I love my crock pot.  (Slow Cooker... whatever) Unlike my partner in crime, Kelley, I have never named it, but I have a confession:  I actually have three crock pots that are three different sizes.  I suppose I could name them baby bear, mama bear and daddy bear.   Because both Kelley and I love our crock-pots, we decided to {C}Rock it on Thursdays with a recipe and/ or slow cooker tips and ideas.

Today I am quickly writing out this post to share a favorite crock pot recipe for a friend.  This recipe is fabulous because you can change it, shrink it, stretch it and personalize it easily!

9 Can Tortilla Soup

 Ingredients:
1 can black beans
1 can pinto beans
1 can kidney or red beans
1 can white or navy beans
1 can corn (mexi-style if you can find it)
1 can mexican style tomatoes (like Rotell)

1 can chicken broth
1 can cream of chicken soup
1 10 oz can chunk chicken *
Garnishes: Tortilla chips, cheese, salsa, jalapenos, sour cream, etc.

Directions:
Drain and rinse beans. Drain corn.
Add beans and corn to crock-pot.
Add tomatoes with juice from can, broth, cream of chicken soup and chicken to beans and corn.
Stir together.
Heat on high for 2-3 hours or on low for 5-8 hours.
* If you want to use fresh or frozen chicken breasts, add to soup and cook on low 6-8 hours, remove from crock-pot, shred (or slice) and stir back in and serve!!

Serve hot garnished with crumbled tortilla chips, cheese and any other garnish you might enjoy!

A simple and tasty family favorite!

Note: You can make this smaller by adding fewer beans, larger by adding more beans and more broth and can make ahead and freeze by adding it all to a gallon size bag and freezing it!

Happy Crocking!!

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