One of my favorite restaurants is Max and Erma’s. Rain or shine, summer or winter, I always get their Chicken Tortilla Soup and a side salad when I go there. It’s creamy, cheesey, and I love how the crispy tortillas and some crunch. The version I made of this tonight isn’t an exact take on it. But, it’s really good and comes close. I love a lot of things about fall, and one of them is the use I get out of my crockpot. In fact, most weeks, there are at least two crockpot meals on our menu….if not more!
Santa Fe Chicken Tortilla Soup
*1 1/2 cups cooked, shredded chicken breast (or cubed is fine)
*1 can black beans, rinsed and drained
*1 1/2 teaspoon cumin
*2 cups salsa (I just used a 15.5 oz jar)
*2-3 Tablespoons taco seasoning
*1 cup frozen corn
*1/2 brick of cream cheese
*2 cans chicken broth
1. Put the chicken, black beans, cumin, salsa, taco seasoning, corn, and cream cheese in the slow cooker.
2. Pour the chicken broth over. If it doesn’t quite cover the chicken mixture, add water until it does.
3. Cover and cook on low for about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
4. Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.
What is your favorite knock-off recipe? Do you have a “go to” soup that your family enjoys?