We have a cold front that is supposed to hit tonight. I say cold... I mean cold for Virginia. :) Either way, this mama has a head cold so some warm soup with a little kick sounds perfect right about now. I love this recipe because it's quick, easy and better than anything you can get in a restaurant. Give it a try.. let me know what you think!

Crockpot Chicken Tortilla Soup

Ingredients: 
3 Skinless, boneless chicken breasts
32 oz Chicken Broth
2 Cans of Rotel (I use original)
1 Cans of Black Beans (drained)
1 Can of Fresh Kernel Corn (drained)
1 small onion
1 taco seasoning packet 
          OR
1 tbsp Chili pepper
1 tbsp Cumin
1 tbsp Garlic Powder


Mix ingredients into crockpot. Make sure the chicken is fully submerged. Cook on low for 8 hours or high for 4-6 hours. Approximately 30 minutes before eating pull out chicken, shred it and put it back into crockpot. The chicken should easily fall apart at this point. 
Top with: Tortilla strips, Mexican cheese, sour cream
YUMMO!

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