Easy Chicken Tortilla Soup

Today has been a slow day - it's snowing outside, the pups are snuggling on the couch, and I've been putting my "normal" decorations back in place of the Christmas stuff we took down earlier this week.

So an easy crockpot dinner is just what this chilly, lazy day calls for.

My mom started making this soup years ago, and I knew Then was that it was delicious and made the house smell fantastic. Now that I'm older, I recognize how easy this recipe is - it has become a household favorite in our home too.

So, I use basic canned goods in my cooking - you can alter this recipe using the ingredients you prefer - fresh or low-sodium or organic or whatever floats your boat.

I also use whatever chicken breasts I have on hand - sometimes they're frozen, sometimes they're fresh and raw, and I've even used leftover chicken and shredded it before I put it in the crock-pot.

Here's the beautiful part: just dump it all in the crockpot and set it on low for 8 - 10 hours.

See? Easy.

Chicken Tortilla Soup

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) whole kernel corn, drained

1 can (14.5 oz) black beans, rinsed and drained

1 can (4 oz) green chiles

2 cups salsa

3 - 4 chicken breasts

Dump everything in the crockpot, set it on low and leave it alone for 8 - 10 hours. Right before serving, pull the chicken breasts out and shred them, then return to the pot.

Serve with tortilla chips and shredded cheese.

Enjoy the first day of a new year!