Chicken Bean Tortilla Soup
Crockpot chicken bean tortilla soup
MexicanChickenAdvanced240 minBy Northstar
Ingredients
Servings
6
- 4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
- 2 lbs. boneless Chicken
- 2 cups dry black beans
- ½ cup chopped yellow onion
- ¼ cup chopped red bell pepper
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped cilantro
- ½ cup shredded Monterey Jack or Cheddar Cheese
- ¼ cup of sour cream
- ¼ cup tortilla strips
- 1 (7 oz.) can diced mild green chilies
- 9 cups water
Instructions
- 1
Cut meat into 1" cubes.
- 2
In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water.
- 3
Cook on high for 2 hours, reduce to low and cook for 6-8 hours.
- 4
Top with cilantro, cheese, sour cream and tortilla strips.
Tags
crockpotmexicanslow-cooker