Crock Pot Chicken Pinto Tortilla Soup
Crock Pot Chicken Pinto Tortilla Soup is hearty and zesty with chicken, pinto beans, Ro-Tel, corn and enchilada sauce. Warm and cozy with a kick.
Servings 12
Ingredients
- 1 package Hurst’s HamBeens Pinto Beans plus flavor packet
- 3 cloves garlic minced
- 6 cups chicken broth low sodium
- 4 cups cooked chicken shredded, I used rotisserie chicken
- 1 medium yellow onion diced
- 1 can diced tomatoes 14 ounces
- 1 can Ro-Tel original, 10 ounces
- 1 can enchilada sauce 10 ounces
- 1 can corn drained, 14.5 ounces
- 1 package taco seasoning 1 ounce
- Salt and pepper to taste
Instructions
- The night before cooking, rinse the Pinto HamBeens thoroughly and place them in a large bowl. Cover the beans with water by at least 2 inches and let them soak overnight.
- In the morning, drain and rinse the soaked beans. Add them to the crock pot along with the chicken broth, onion, and garlic. Cover and cook on high for 4–6 hours, or until the beans are tender.
- Once the beans are cooked, add the shredded chicken, diced tomatoes, Ro-Tel, enchilada sauce, corn, taco seasoning, and the flavor packet from the HamBeens. Stir to combine.
- Cover and cook on high for another 30 minutes to 1 hour, until everything is heated through and the flavors have blended.
- Taste and season with salt and pepper as needed.
- Serve hot with optional garnishes like shredded cheese, cilantro, sour cream, tortilla strips, or any other favorite toppings.
Notes
If you forget to soak the beans overnight, use the quick-soak method: place beans in a large pot, cover with water, and bring to a boil for 5 minutes. Remove from heat, cover, and let soak for 1 hour. Drain, rinse, and proceed with the recipe.
Nutrition
Serving: 1 | Calories: 312kcal | Carbohydrates: 43g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 401mg | Fiber: 9g | Sugar: 6g