Everyone has a go-to recipe in their back pocket and mine is for a super simple and delicious chicken tortilla soup. I call myself the crock-pot queen for a reason. Crock-pot meals are generally pretty easy to make and after some tweaking, this one is my favorite.

I've made adjustments to this recipe over the years and you won't find it online anywhere until now. My friend Angie says she can't order chicken tortilla soup in a restaurant anymore, because it's just not the same.

Here's what you'll need:
1 15 oz can of whole kernel corn
1 15 oz can of black beans
1 10 oz can of Rotel diced tomatoes and green chilies
4 12.5 oz cans of chunk chicken breast
1 48 oz box/can of chicken broth
1 16 oz container of heavy whipping cream
Salt and pepper to taste (I always add Tony's!)

Shredded fiesta blend cheese
Tortilla chips (I prefer the Tostitos Cantina thin tortilla chips)
Sour cream

Simply add the ingredients from the first list to your crock-pot. I adjust cooking time to when I want it to be ready to eat, but it needs to cook on high for at least two hours, four hours is optimal because you really want all those flavors to come out. You can also prepare it in advance and leave it cooking on low all day while you're at work. Trust me, you'll home will smell fantastic when you return. I don't add the tortilla chips, cheese or sour cream until I'm ready to eat. Enjoy

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