Well it’s October in Houston and you know what that means! More 90 degree weather (womp, womp). However this upcoming week is finally bringing our little part of the south some brisk temps! And with the inaugural cold front of fall I felt it would only be appropriate to breakout the crockpot and make some comfort food!
Now like most Texans, my soup of choice is chicken tortilla soup. I prefer this version of chicken tortilla soup because of how chunky it is! There’s nothing more disappointing than working hard on a meal and not feeling satisfied afterwards. This recipe works because of so many components ( one being that I love throwing everything into one pot and letting it do its thang! #momlife), but my favorite would have to be the addition of my go-to salsa- Mateo’s Gourmet Salsa (MATEO’S salsa is the bomb.com and I highly recommend you grab some chips STAT and try it out if you haven’t!).
So if you’re ready for a taste of fall in the South, I highly recommend you turn on your tv to a good football game, and slap this recipe in your slow cooker. Your tummy will thank you later! 🙂
TIPS FOR SWITCHIN’ IT UP!
1. Add or take away the amount of chicken based on how chunky you like your soup.
2. Feel free to play with the amount of cumin you add to this recipe. Mateo’s salsa has strong notes of cumin in it, so I found that adding more than 1/4 tsp would be overdoing it.
3. Also you can add less water and turn this into a dip!
Ingredients
- 1.5 to 2 lbs of boneless skinless chicken breasts
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup salsa (I used Mateo’s mild salsa)
- 2 cups frozen corn
- 2 (15oz) cans of black beans, drained and rinsed
- 1.5 cups of water
- 1/4 tsp of cumin
- 1/2 tsp of dried cilantro
- 1.5 cup of shredded Mexican blend cheese
- 1 (10oz) can of Mild Rotel
Toppings (optional)
- Pico de gallo
- Sour cream
- Avocado slices
- Tortilla strips
- Fresh cilantro
Instructions
1. Coat slow cooker with PAM or Butter and place chicken breasts in the bottom of the slow cooker.
2. Using a large mixing bowl, mix together cream of chicken soup, salsa, rotel, corn, black beans, water, cumin and cilantro. Pour the mixture over the chicken.
3. Set slow cooker to cook for 4-6 hours on low or until meat thermometer reads 175ºF. (I had mine on low for 3 hours and on high for the last hour) Remove chicken, shred it, return to slow cooker, stir-in shredded cheese and wait to serve until cheese has melted
4. Serve with toppings and enjoy a serving (or two!)
Leave me a comment below to let me know what you think!
¡Buen Provecho!
Pharryn 🙂