Slow Cooker Cooking: Chicken Tortilla Soup

We are finally home! I have to admit to being so sick of hotel rooms and am so happy to be home. Hubby is a little wary because he is afraid they will send him back out there. I am lucky to be able to go with him, otherwise it would have been an even longer four months without seeing him much. But it is so good to be home!

It is off to the West for the last installment of the hotel room slow cooker series. I did a few more recipes but never got around to photographing them for sharing. I will just have to make them again in the future to share with you. For the last recipe, I am sharing Chicken Tortilla Soup.

I love a good Chicken Tortilla Soup and one made in the crock pot is even better. This one uses plenty of canned goods and a rotisserie chicken, so get out the can opener. It is easy and fast to make, even for a crock pot meal because you do not want to overcook the already cooked beans and chicken into mush.

I used frozen corn because I wanted a little more freshness, but you can substitute canned corn if you prefer. And fortunately I am able to buy small amounts of spices from our local Sprouts stores, so it worked out beautifully since I did not bring but a handful of spices up with me.

The soup turned out warming and filling, perfect for the cold, yucky conditions Hubby was working in. It was spicy and so tasty served with a little nonfat Greek yogurt, shredded cheese and tortilla chips.