Slow Cooker Chicken Tortilla Soup

I've made Enchilada Soups and Taco Soups before, but I'm pretty sure this was my first Chicken Tortilla soup to make.  It turned out great!!

 (photo and recipe by SkinnyMom)

Soup:
16 oz boneless, skinless chicken breasts
2 Tbsp minced garlic
1 cup onion, chopped
16 oz can reduced-sodium black beans, drained + rinsed
16 oz can kidney beans, drained + rinsed
8 oz can tomato paste
10 oz package of yellow corn, frozen
2 — 10 oz cans Ro*Tel® diced tomatoes with chilies
1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken broth
20 unsalted corn tortilla chips
Optional toppings*:
reduced-fat sour cream
sliced Jalapeño peppers
avocado
reduced-fat Mexican shredded cheese
cilantro, chopped
lime wedges

Place chicken on the bottom of the slow cooker.
Add remaining ingredients.
Cook on high for 4 hours or on low for 8 hours.
Remove chicken breasts and shred with a fork, return to slow cooker and mix well.
Spoon soup into bowls and top with crumbled tortilla chips.
Add optional toppings, if desired.

Slow Cooker Chicken Pot Pie

I am so happy to finally be back to share a successful recipe with you.  I've been cooking a lot lately, but there hasn't been one recipe that has blown me away to which I felt like I wanted to share with you.

But that changed this week.  I found a good one!

I've made the Muffin Chicken Pot Pies before which we love, but this was a whole new way of making them, crock pot style.

I highly recommend this recipe!

(photo and recipe courtesy of skinnymom.com)

Ingredients

6 small red potatoes, peeled (optional) and cubed
1½ lbs boneless skinless chicken breast or tenders
2 – 10.5 oz cans Campbell's® 98% Fat Free Cream of Chicken Soup
1 cup skim milk
1 cup water
1 small onion, diced
½ cup celery (about 1 ½ stalks), diced
1 tsp garlic, minced
1 tsp parsley
½ tsp thyme
10.8 oz bag Frozen Mixed Vegetables
1 can Pillsbury® Grands! Jr. Flaky Biscuits

Instructions

Placed the cubed potatoes in the bottom of the slow cooker.
Place chicken on top of the potatoes.
In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes.
Throw in diced onion and the celery.
Sprinkle in seasoning.
Cover and cook on high for 4 hours or low for 8 hours.
About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork.
Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes.
Make biscuits as directed on package.
For each serving, split a biscuit and place in a bowl.
Stir chicken mixture well.
Top biscuit with the chicken mixture.

Two thumbs up!