Here’s Your New Go-To Comfort Food Crockpot Recipe for Cold Temps
In Louisiana, we're known for being able to throw down in the kitchen. This is one recipe you're doing to want to commit to memory because it's fast, easy, and GOOD!
Everyone has a go-to recipe in their back pocket and mine is for a super simple and delicious crockpot chicken tortilla soup. I call myself the crockpot queen for a reason. Crockpot meals are generally pretty easy to make and after some tweaking, this one is my favorite. In fact, a friend hit me up the recipe last night, so I figured I'd share it with the world.
I've made adjustments to this recipe over the years and you won't find it online anywhere until now. My friend Angie says she can't order chicken tortilla soup in a restaurant anymore, because it's just not the same.
Here's what you'll need:
1 15 oz can of whole kernel corn
1 15 oz can of black beans
1 10 oz can of Rotel diced tomatoes and green chilies
4 12.5 oz cans of chunk chicken breast or rotisserie chicken from the deli
1 48 oz box/can of chicken broth
1 16 oz container of heavy whipping cream
Salt and pepper to taste (I always add Tony's!)
Shredded fiesta blend cheese
Tortilla chips (I prefer the Tostitos Cantina thin tortilla chips)
Simply add the ingredients from the first list to your crockpot. I adjust cooking time to when I want it to be ready to eat, but it needs to cook on high for at least two hours, but four hours is optimal because you really want all those flavors to come out. You can also prepare it in advance and leave it cooking on low all day while you're at work. Trust me, your home will smell fantastic when you return. I don't add the tortilla chips, cheese, or sour cream until I'm ready to eat. Enjoy!