Mimi's Crockpot Chicken Tortilla Soup
by Mimi & Vera Levin, Tastemakers in Residence
2 boneless, skinless chicken breasts
1 onion, chopped
1 can black beans
1 can pinto beans
1 pack frozen corn
5 cups chicken (or vegetable) broth
1 red bell pepper, chopped
1 packet taco seasoning
1 Tbsp. garlic powder
Tortilla strips (make your own in a cast iron skillet if you prefer)
Hot sauce (I prefer Cholula)
- Add all ingredients, minus the toppings, to a crock pot. Cook on low for 6 hours.
- Shred the chicken and cook for 30 more minutes.
- Add the soup to a bowl, and top with fresh cilantro, tortilla strips, cheese, sour cream, and a swirl of hot sauce!