With the weather still "cool" most days here in Utah, soup is still making its way onto my menu.
This South of the Boarder Chicken Tortilla Soup was super yummy and HIT the SPOT.
I love that its so easy and tastes SOOOOOO good!
South of the Border Chicken Tortilla Soup
2 cans black beans, rinsed and drained
1 28 oz can green enchilada sauce
1 6 oz frozen corn
4 c. chicken broth
1 T. chili powder
1 1/2 T garlic powder
2 t. cumin
3 boneless, skinless chicken breast (thawed)
Place beans, enchilada sauce, corn, chicken broth and all spices into the crock pot. Stir until ingredient is combined. Add chicken. Cook in crock pot on high for 6-7 hours or on low for 8-10. Before serving, take two forks and shred chicken. Serve topped with tortilla chips, shredded cheese and your favorite taco toppings.
NOTE: REMEMBER, crock pots range in temperature...make sure you KNOW yours and how fast/slow it cooks food.