1cupfrozen corn or 1 can corn drained. White corn preferred.
28ozlower sodium chicken broth
Chop one medium onion and a couple of celery stalks.
Trim and cut two medium skinless boneless chicken breast into bite-size pieces.
Mix veggies in a 6 quart or larger crock pot with one 10 oz can RoTel (Diced Tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower-sodium chicken broth, 1 teaspoon cumin, 1 teaspoon chili powder,1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper (optional). Mix this all together in the crock pot.
Add the chicken to the pot. OR you can just toss in whole chicken breasts. If you do the whole breast, then about 1 hour before the endpoint, remove, shred, then replace.
Cook for 6 hours on low.
To Make Your Own Tortilla Strips
While the soup is cooking, make some tortilla strips for topping — Preheat oven to 375°. Thinly slice up a couple of tortillas.
Spread the tortilla strips in a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven, so watch it.
You can use whole chicken breasts if you wish. Remove them from the crock pot and shred at about 5 hours. Then put the chicken back into the cooker for the final hour.
You may use chicken thighs.
You can use pre-cooked chicken. Decrease the cooking time to 4 hours on low and add the pre-cooked chicken for the last hour.
A chopped up green or red bell pepper would be a nice addition.
If you want a thicker soup, skip a can of broth at the start. You can add some back in near the end.
We prefer frozen white corn for this recipe.
If you don’t want the RoTel, use a can of drained diced tomatoes. You will need to add some other spicing. You will need to spice to your taste. My suggestion: A can of mild chilies and some additional chili powder.
If you want more heat, use hotter Rotel, a bit of cayenne pepper, or a finely minced jalapeno.
It is generally topped with toasted tortilla strips along with other nacho toppings like cheese, avocados, jalapenos, and sour cream. Use what you love.
Good in the refrigerator for 3-4 days. Good sealed well in the freezer for 3-4 months.
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