Boy oh boy, am I ever glad that I came across the My Kitchen Magazine blog! This recipe is uh-mazing!
I love making this wonderful chicken tortilla soup in the slow cooker and smelling the heavenly aroma wafting through my house all day as it cooks. There are so many ways you can garnish this soup. I personally like using tortilla chips, salsa, avocado, and sour cream. It’s like a Mexican fiesta in a bowl! Thank you again my Kitchen Magazine for sharing this awesome entree with us. This recipe is a real keeper!
1.5 lb. boneless, skinless chicken thighs
Approx. 45 oz. low-sodium chicken broth
14.5 oz. chili-ready tomatoes (or rotel)
3/4 C. diced onion
1 T. McCormick chili powder
1. tsp. paprika
1 tsp. cumin
1/2 tsp. cinnamon
3/4 tsp. minced garlic
1 tsp. southwest seasoning
1 lb. Green Giant frozen corn
8 oz. Philadelphia cream cheese
salt & pepper
Stir together all ingredients except chicken, cream cheese, and S&P. Add to slow-cooker.
Add chicken to slow-cooker.
Salt & pepper to taste.
Cover and cook on low 6 hours.
Shred chicken (it should pretty much fall apart), and add cream cheese in cubes. Mix until melted.
Continue to slow-cook 1-2 hours.
Serve with tortillas, chips, sour cream, grated cheese, avocados, etc.
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Quick Tip: Make sure to dip crunchy tortilla chips in this delicious soup!
For more great recipes and photos please visit My Kitchen Magazine.