Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up. This recipe was first published in October of 2010 and you can find the post here. I have a few updated suggestions. I would use 2 pounds of chicken not just one and you can omit the tortillas in the soup if you prefer and add crunchy tortilla strips as garnish. I also added one small can of diced green chilies to the pot.

Ingredients:

• 1/2 cup chunky salsa (mild, medium or hot)
• 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
• 2 cups frozen corn
• 1 can (approx 15 ounces) black beans rinsed and drained
• 2 cans (10-3/4 ounces each) cream of chicken soup
• 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 or 2 6inch corn tortillas cut into strips
• 1 cup shredded cheddar cheese
• 1/3 cup chopped fresh cilantro

Method:

1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. 
5. Cover and cook an additional 15 minutes.
6. Enjoy with warm tortillas or corn bread!  
7. Serves 6 generously if you add another pound of chicken.