Monday night suppers have to be easy because I volunteer from 4:15-6:45. Mexican chicken in the slow cooker has become a staple. Place a few boneless, skinless breasts in there with a jar of your favorite salsa and some (homemade, please!) taco seasoning, and it will shred beautifully in a few short hours. It can be used for quesadillas, tacos, enchiladas, nachos, or this easy and delicious tortilla soup! I was quite amazed that 30 min. after merely dumping all of the ingredients in a pot at the same time, the soup looked restaurant quality! Cook’s tip: Enlist someone to open all those cans while you chop the onion and cilantro, and you’ll be done in half the time!

2 cups of shredded chicken

1 32 oz box of chicken broth

1 can corn or Mexicorn (drained)

2 handfuls chopped cilantro

1 squeezed lime

1 can diced tomatoes (I like petite diced.)

1 can diced tomatoes with chiles (Rotel original)

1/2 large yellow onion, chopped

1 can black beans, drained and rinsed

2-3 tablespoons tomato paste

2 teaspoons cumin

2 teaspoons chile powder

2 teaspoons garlic powder

Dump everything in a pot and simmer for 30 minutes. Garnish with cheese and crispy tortilla strips if desired.

Recipe from Tasty Kitchen.