800.866.0407
It’s getting nippy outside, so we wanted to dish up a recipe for something that will keep you warm: chicken tortilla soup. You can also make this versatile recipe on a stove top, if you prefer.
- 32 oz. can chicken broth
- 14.5 oz. can Mexican-style stewed tomatoes (do not drain)
- 2 cups frozen vegetables (corn, peppers, black beans)
- 2 cups cooked, shredded chicken
- 8 oz. Mexican-style Velveeta cheese
- 1 cup salsa
- Tortilla chips
Place everything except the cheese and salsa in a crockpot. Cook on low for 6-8 hours.
Thirty minutes before serving, cut the cheese into small chunks and add it and the salsa to the crockpot. Turn heat to high until cheese is melted. Serve with tortilla chips.
Do you have go-to recipes for chilly days? Share them below!
