Slow-Cooked Tortilla Chicken Soup


Here's a spicy chicken soup perfect for a large gathering or church potluck.

4 chicken breasts, chopped into 1/2" pieces
1 medium onion, chopped
1 green pepper chopped
1 red pepper, chopped
2 - 15 oz. pinto beans
15 oz. black beans
15 oz. cream-style corn
14.5 oz. diced tomatoes
14.5 oz. crushed tomatoes
4 oz. chopped green chilies
2 cups chicken stock
1 clove garlic, minced
1 envelope ranch dressing mix
2 teaspoons chili powder
1 teaspoon ground cumin
salt and ground black pepper

In a large slow-cooker, layer chicken, onion, peppers, beans, corn, tomatoes, and chilies. In medium bowl, mix together chicken stock, garlic, ranch dressing mix, chili powder, cumin, and salt and pepper. Pour over layered ingredients. Cover and cook on low for 6-8 hours, stirring once or twice. Serve with sour cream, guacamole, cheddar cheese, and corn tortillas. Serves 8-10.
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