Recipe by roxyjez
"Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips."
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skinless, boneless chicken breast halves, cut into cubes
2 (16 ounce) cans
2 (15 ounce) cans
1 (14.5 ounce) can
chicken broth, or more as needed
1 (1 ounce) package
shredded Cheddar cheese, or as needed
As I began putting the listed ingredients in the pot, I felt the ratio of refried beans and corn was a bit much. One can of each is plenty. I didn't have Picante sauce on hand, so I substituted it with a can of Rotel. I also added one can of rinsed pinto beans to replace the one can of refrieds I left out. It would have been too pastie and overpowering otherwise. This is super easy. You can add spices to your liking. Overall, it was good with minor changes.
This is quite close to how I make Tortilla Soup and it's great. The beans make the soup thick and filling and the spiciness is tangy and warm.
We had a groups friends over for lunch including one friend from Mexico and everyone was raving about it. Definitely a keeper recipe.
This was amazing! We even tried it with left over spare rib meat instead of chicken...and it was incredible!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tortilla Soup in the Slow Cooker
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 67
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