It’s soup season friends and I couldn’t be more excited to bust out the crockpot and enjoy easy, hearty meals all fall long!

Now, I use my crockpot all year long but in the fall is where I definitely see it shine the most which is great because it is typically our busiest time of year. On Monday, I made this fantastic soup and bonus, there was enough for leftovers the next day making 2 weeknight dinners not only delicious but really easy as well.

There are tons and tons of chicken tortilla soup recipes on Pinterest that I have tried but this time I decided to combine a few different things that many of the recipes called for and created my own and gosh, it was probably my favorite ever!

I hope this easy recipe helps you get a great dinner on the table at night with little effort but a lot of heart.

Crockpot Chicken Tortilla Soup //

Soup Ingredients Needed:

• 2 lbs. chicken breast

• 1 can corn

• 1 can black beans

• 1 can cream of chicken soup

• 1 can diced tomatoes

• 1 jar of picante sauce

• 1 cup water

• 1/2 onion, diced

• 1 pack of taco seasoning

Optional Toppings Needed:

• Avocado

• Shredded Cheese

• Tortilla Strips

• Sour Cream

• Diced Fresh Jalapeños

Instructions:

• In your crockpot add all soup ingredients. Stir together to combine and cook on low for 7-8 hours.

• Once the soup is done cooking, using a fork, shred your chicken inside the crockpot.

• Serve with desired toppings.

• Can also serve with a side of sourdough bread, cornbread or french bread.