We are finally home! I have to admit to being so sick of hotel rooms and am so happy to be home. Hubby is a little wary because he is afraid they will send him back out there. I am lucky to be able to go with him, otherwise it would have been an even longer four months without seeing him much. But it is so good to be home!
It is off to the West for the last installment of the hotel room slow cooker series. I did a few more recipes but never got around to photographing them for sharing. I will just have to make them again in the future to share with you. For the last recipe, I am sharing Chicken Tortilla Soup.
I love a good Chicken Tortilla Soup and one made in the crock pot is even better. This one uses plenty of canned goods and a rotisserie chicken, so get out the can opener. It is easy and fast to make, even for a crock pot meal because you do not want to overcook the already cooked beans and chicken into mush.
I used frozen corn because I wanted a little more freshness, but you can substitute canned corn if you prefer. And fortunately I am able to buy small amounts of spices from our local Sprouts stores, so it worked out beautifully since I did not bring but a handful of spices up with me.
The soup turned out warming and filling, perfect for the cold, yucky conditions Hubby was working in. It was spicy and so tasty served with a little nonfat Greek yogurt, shredded cheese and tortilla chips.
Slow Cooker Chicken Tortilla Soup
1 3-4 lb. rotisserie chicken, shredded
1 14 oz.can petite diced tomatoes with green chilies
2 14 oz. cans chili beans (I used Bushes, 1 hot and 1 medium spicy)
1 14 oz. can black beans, drained and rinsed
1 8 oz. can tomato sauce
1 16 oz. bag frozen corn
2 cups chicken stock
1 small bunch cilantro, stems removed and chopped
1 small onion, finely chopped
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. black pepper
Shredded cheese, nonfat Greek yogurt or sour cream, tortilla chips and fresh lime for garnishing
Place all ingredients into the crock pot and mix well. Cook on low for 1 hour.
Serve hot with shredded cheese, nonfat Greek yogurt or sour cream, tortilla chips and fresh lime.
Extra can be frozen for another time.
More slow cooker chicken recipes for trying:
Crockpot Carnitas Burrito Bowl Soup from Go Go Go Gourmet
Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches from Cooking for Keeps
Slow Cooker Asian Chicken Noodle Soup from NeighborFood
simplysophisticatedcooking.wordpress.com 
One of my favorite southwest soups. Your recipe looks delicious.
Thank you. It’s one of my favorites as well 🙂