After a full day of tobogganing out in our gorgeous Canadian winter, this soup hits the spot! Soup can be started in a slow cooker in the morning before you head out for some winter fun, what’s better than coming in from the cold to a hearty home cooked meal.
Slow Cooker Chicken Tortilla Soup
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1 lb (2-3) chicken breast
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1 can corn
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1 15 oz diced tomatoes
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1 can black beans, drained
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6 cups water
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6 Tbsp Epicure Chicken Bullion
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1 Tbsp Epicure 3 Onion
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1 small can diced green chilies
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2 tsp. Epicure Minced Garlic
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3 Tbsp Epicure Pueblo Bean mix
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1 1/2 tsp. salt
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3/4 tsp. pepper
Needed for Garnish -Monterrey jack cheese shredded ,avocados cubed, corn chips for topping.
Instructions
1. Add all the ingredients, except the cheese, corn chips and avocados to your slow cooker.
2.Cook on low for 8 hours (or high for 3-4 hours).
3. Shred chicken breasts in crock pot with two forks, Add cheese just before serving.
To make this soup extra delicious, sprinkle toppings on your soup. Enjoy!
Special thanks to Joey at Owl Ridge Acres for having us over for the weekend to enjoy all the fun in the snow in Bancroft Ontario!
Timing is everything, one our tobogganing crew about to bail
Me taking photos of the fun in the snow.
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