Chicken Tortilla Soup (My Own Made-Up Pantry Recipe)

What with doing home health care and everybody staying home for the Coronavirus emergency, I've been cooking a lot, especially easy everyday recipes, and here's another one! 

This recipe grew out of a recipe for a chicken burrito filling!  It was okay as a burrito filling, but I decided to add some stuff to it and make it into chicken tortilla soup instead.

Chicken Tortilla Soup (Stove Top)

For Soup:

1 15-oz can chicken broth

1 15-oz can black beans, rinsed and drained

1 15-oz can whole kernel corn

1 10-oz can Ro-Tel (Hot)

1 15-oz can tomatoes and green chilies

1 lb cooked chicken, shredded (or 2 12-oz cans white meat chicken and eliminate the broth)

1 packet taco seasoning

1 T lime juice

1/2 t cayenne pepper

2 t cumin

For Toppings:

Tortilla chips, coarsely crushed (the one at the bottom of the bag work great!)

Shredded cheddar cheese

Sour cream

Green onions, chopped

Dump everything except the tortilla chips in a 3- or 4-quart saucepan or dutch oven, bring to a boil, then turn down the heat and simmer 20 minutes.  Serve with your choice of toppings.

Chicken Tortilla Soup (Slow Cooker)

Put 1 lb of fresh chicken tenders or breasts (instead of the cooked or canned chicken above) and the rest of soup ingredients above in a slow cooker.  Cover and cook on low for 8 hours, or high for 4 hours.  Remove the chicken and shred using two forks, then return it to the slow cooker, stir, and serve with your choice of toppings.