Umami Recipes
Umami Recipes

Katie’s Recipes

Chicken Tortilla Soup

Soup

4 servings

servings

5 minutes

active time

5 minutes

total time

Ingredients

1 pound of boneless, skinless chicken breasts

1 (14 oz) can of diced tomatoes (with chilis)

1 (14 oz) can of ranch style beans

1 (1 oz) packet of taco seasoning

1 (10 oz) can of cream of chicken soup

2 cups of frozen (or fresh) corn kernels

shredded Monterey Jack cheese to garnish

Directions

In your slow cooker, layer in your chicken, Rotel tomatoes, beans, taco seasoning, and cream of chicken soup.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

About 20 minutes before you’re ready to serve, remove lid and stir in the corn.

Replace lid and heat through just a few minutes.

Ladle soup into bowls and garnish with Monty Jack cheese and chopped green onions.

Notes

- only 1 can of tomatoes (one with chilies)

- Add 3ish cups of chicken stock

- Lime juice squeeze

4 servings

servings

5 minutes

active time

5 minutes

total time
Start Cooking