I think that the biggest thing I learned from this is that our crockpot is really too small. The next time I see a bigger crockpot, I think I will go ahead and buy it. All of this BARELY fit in the one I have.
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro* (I used fresh cilantro because I like the cilantro a lot)
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
For this recipe, the only real prep work that I had to do was chop the onions and even that took a couple of seconds!! Since I used fresh cilantro, I had to chop that too, but you can use the pre packaged stuff if you want!Put chopped onion, rotel, corn, chicken broth, water, and spices in CrockPot and stir. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred it before returning it to CrockPot. Stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese and sour cream, if you like. It's delicious! Enjoy!
The original recipe also called for beans. I don't like beans, but you can add them if you want:
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained