5 large skinless chicken breasts (can be frozen or thawed)
1 can cream of chicken soup
¾ c. Greek yogurt (or can use sour cream)
4 T. chicken base (or bouillon), divided
1 t. cumin
¾ c. salsa
2 c. frozen corn
1 can black beans, drained and rinsed
1 c. brown rice
2 c. hot water
2 c. shredded cheddar cheese
Optional Toppings:
Additional shredded cheese
Cilantro, chopped
Lime slices
Green onions
Avocado
Salsa
Tortilla strips or chips
Greek yogurt or sour cream
Instructions
In a slow cooker, place the chicken breasts. In a large bowl, mix the cream of chicken soup, Greek yogurt, 2 T. chicken base, cumin, salsa, corn, and black beans. Pour over the chicken. Cook on high for 3-4 hours or low for 4-6 hours.
Remove the chicken and shred with two forks. Place the chicken back in the slow cooker and add the brown rice and hot water mixed with the additional 2 tablespoons of chicken base. Cook for an additional 20 minutes or until the rice is done. Stir in the 2 cups of shredded cheddar and serve hot. I listed optional toppings. We thought this soup was great as is, but it's even better with a few toppings such as a dollop of Greek yogurt, some cheddar cheese, cilantro, green onions, and a squeeze of lime juice. Enjoy!
Recipe by Sara's House at http://www.saras-house.com/2016/05/chicken-tortilla-soup-for-cinco-de-mayo/