Chicken Tortilla Soup

I adjust and combine several recipes to create new ones that work for my family and the few allergies that we have. I don’t add garlic or any shell fish to any recipe, because of allergies. If you’d like, you can add garlic to this, however I can’t tell you how much! Haha!

Slow Cooker Chicken Tortilla Soup

Ingredients:

• 1- 15 oz. can Black Beans (drained)
• 1- 15.25 oz. can Corn (drained)
• 2- 14.5 oz. can Chicken Broth*
• 1- 14.5 oz. can Diced Tomatoes (not drained)*
• 1 Whole Lime, juiced
• 1 tbsp Onion Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Powder
• 1 tbsp Paprika Powder
• 1 tsp Black Pepper
• 2 tsp Salt
• 3 Chicken Breasts
• 1- 8oz. Block Cream Cheese

Directions:

Add all ingredients, except the cream cheese, to your slow cooker. Cook on low for 4 hours. Pull out the chicken and shred it, then put it back in. Cut the cream cheese into small cubes and mix it into the soup. Cook for another 2 hours. Mix again before you serve it. To serve add cheese, sour cream, guacamole, tortilla chips, or anything else you’d like.

*If you’d rather you can use one can of broth and a 28 oz. can of diced tomatoes.

I either forget to take photos or videos when making recipes. This time I forgot the photos. 🤦🏻‍♀️🤣