Slow Cooker Chicken Tortilla Soup

Now that it's officially winter here (and COLD!) I'm in the mood for soups. If they can be made in the crock pot that's an extra bonus. Do all the work in the morning and have dinner ready with minimal clean up? Yes please.

Here is what you need:

(not all pictured)

3 frozen or fresh chicken breast
2 cans diced tomatoes
1 can rotel

1can black beans
1 can white beans
14 1/2 oz. can chicken broth
2 cloves garlic
1 medium onion
2 cups water

1 bay leaf

1 t. cumin

1 t. chili powder
1 t. salt

1/4 t. pepper

1 T. fresh cilantro

1/2 bag of frozen corn

Put everything in the crock pot except for the corn. Stir well. 

 Love my Pampered Chef garlic press! I found it at Good Will! :)

 Ready to be stirred!

Cook on low for 7-8 hours or on high for 3-4 hours. In the last 1/2 hour of cooking, remove the chicken and shred it. Place the chicken back in the soup and add the corn. Let cook another 30 minutes.

Serve with tortilla chips, cheddar cheese and sour cream.

 Enjoy!

Linking:

Slow Cooker Mediterranean Chicken

I made this today and thought I would share the recipe with you all! This is one of our favorites! So easy and delicious! I got the recipe from my mom. 

This serves 4. I use a 4 Qt. crock pot for the two of us. You could double it and put it in a 6 Qt. crock pot and it would feed 6-8.

You will need:

1 jar marinated artichoke hearts

1 jar black olives, cut in half

1 can mushrooms

1 can diced tomatoes, drained

4 boneless chicken thighs or leg quarters

2T. Quick tapioca 

1 1/2 t. Italian seasoning

1/2 c. Chicken broth

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In bottom of crock pot put; olives, mushrooms, artichoke hearts and diced tomatoes.

Next sprinkle on the tapioca:

Then put your chicken on top. Sprinkle on Italian seasoning and pour broth over the top.

Cook on high for 3-4 hours. (low 7-8)

Serve over pasta and sprinkle with parmesan.

Mmmm...