Fall is here and I honestly couldn't be happier. I love the crisp, cool mornings and the hint of change in the air, but mostly I adore the color that comes and changes the landscape to the most beautiful reds and yellows. The colors on the trees this year have only been so-so, but even on a not so great year, they are amazing. We spent some time this past weekend driving around and viewing some of the colors up in the mountainous areas. Gorgeous! One of the local ski-resorts was even allowing rides on the ski lifts to get some of the most amazingly spectacular autumn views I've ever seen.
What made the day even better was I knew we had this creamy and delicious soup cooking away in the crock-pot at home while we were enjoying our time outdoors. It was easy to put together before we left and just as easy to finish up when we got home. Dinner that took all of 5 minutes to prepare, what's better than that?
Chicken Tortilla Soup
3 boneless skinless chicken breasts, thawed (frozen works too, but may require up to an hour longer cooking time)
1 (16 oz.) jar salsa, spicy or mild (homemade or store-bought), use your favorite
1 cup chicken broth
1 can (16 oz.) black beans, drained and rinsed
1 cup frozen corn
1 can (12 oz.) evaporated milk
salt and pepper
Place chicken breasts in the crock pot. Pour salsa and chicken broth over chicken. Add beans and corn. DO NOT STIR.
Cook on low 5-5 1/2 hours, or until chicken is cooked. Remove chicken from the crock pot and shred with two forks; place back in the crock pot.
Add evaporated milk and salt and pepper to taste (we add very little). Turn crock pot to high. Allow to simmer for 15-20 minutes or until heated through before serving.
Serve with tortilla chip strips or crushed tortilla chips, cheese, sour cream, and green onions. Enjoy!
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Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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