Chicken Tortilla Soup

I've been on a bit of a soup kick lately... maybe it's because it's not as wintery (read: where are my snow days?) as I'd like it to be... 

Because of this, almost every Saturday, I've been making a different type of soup. Last week's was chicken tortilla soup! I chose this recipe because it was made in the crockpot and the ingredients are some of my faves (black beans... can you do wrong?)

Seriously, all you do is pour the onion, beans, Rotel, corn, chicken broth, water (I used half the recommended amount... if it looks thick, add some more!) and spices in the bottom of your crock pot. Stir it up and then lay the chicken breasts on top (mostly submerged). Cook for 6-7 hours on high or on low for 8-9 hours. You do have to shred the chicken about half an hour before it's finished so the chicken can better absorb the flavors... but that takes like 30 seconds.

We ate ours with tortilla chips and cheese on top! Yum!

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cans Ro-tel
• 1 can black beans, rinsed and drained
• 1 can dark red kidney beans, rinsed and drained
• 1 can corn
• 1 medium onion, chopped
• 2 cans low-salt chicken broth
• 1 cup of water
• 1 Tbsp.garlic powder
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. cilantro (I used dried)

Instructions:

• Pour everything except the chicken into the crock pot and stir it up. Put the chicken on top and cook on low for 8-9 hours or on high for 6-7 hours.
• Serve with tortilla chips, cheese, and sour cream!