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This is seriously good soup. So good that every time I make it, I am amazed that I can make something this good. It tastes at least as good as any restaurant’s Tortilla soup (I’m looking at you Barrel of the Cracker).
This was born of curiosity and the beginnings of another recipe. It started as a recipe on A Year of Slow Cooking and I was curious about how such a simple recipe could taste so good. But John said, “I think this would be better as soup”. So I added some chicken broth. And then I decided it didn’t have quite the right flavor, so I added the chili powder and garlic salt. Those three ingredients add a richness and depth that is wonderful!
- 2-3 Chicken Breasts
- 2 Jars Salsa
- 2 Cans Black Beans (rinsed, drained)
- 16 oz Frozen Corn
- 32 oz chicken broth
- 1 tbsp Garlic powder
- 1 tbsp Chili powder
- Sour Cream (optional)
- Tortilla Chips (optional)
- Shredded cheese (optional)
- Spray crock pot with nonstick spray.
- Trim fat off the chicken breast.
- Place chicken breast at the bottom of the crock pot.
- Pour salsa, black beans, and corn on top of the chicken breast.
- Sprinkle with garlic powder and chili powder.
- Pour chicken broth over all of it.
- Cover and cook on high for 6-8 hours.
- Take chicken out of the bottom of the crock pot and shred with a fork.
- Mix chicken back into the beans/corn/salsa/ mixture.
- Serve with sour cream and tortilla chips and cheese.
I served this the first time by crumbling chips into the bottom of the bowl, pouring soup over, then topping with sour cream and cheese. Now I let everyone put their own bowls together. I personally like to sprinkle the broken chips in a`little at a time so they stay crispy as I eat. John doesn’t use the sour cream or cheese.
I also have to note that I cook this in a 5.5 quart slow cooker and it is “lippin’ full” so you might want to use a larger pot. Additionally, I always use 3 chicken breasts because we eat this two nights. It makes a LOT of soup.
And no, Phoebe doesn’t like this. She loves the chips and salsa I put out though.