I made this tortilla soup by googling "crockpot tortilla soup" and combining several of the recipes that came up.
Crockpot Tortilla Soup
4 Cups chicken broth
3 cooked boneless chicken breasts, shredded
2 (14 ounce) cans Mexican-style crushed tomatoes with chilies
2 cans Black beans
1 can of corn (I didn't have any frozen corn; this worked fine)
1 tsp cumin
1 tsp crushed red peppers
I dumped it all into the crock-pot and cooked on low overnight. I didn't have any corn tortillas, which I would have sliced up and cooked in it, so we had to settle for tortilla chips in the bowl.
I also sprinkled mexican blend grated cheese on top, as well as sour cream (lowfat in my case:).
I'm not usually a fan of recipes that take a mixture of canned ingredients, but in this case it was fast and easy. And quite delicious as well.
Here's the finished product:
To join in Recipe Fun Friday, stop by Nikki's blog and link up.