First Thoughts – Another recipe from the Slow Cooker cookbooks from mom. This one was on the same page as one of the potato soup recipes, and it looked tasty. I’m a fan of Chicken Tortilla Soup, and this looked similar, so I made it last Friday.

Recipe Alterations – The recipe called for a pound and a half of chicken, but I only used one pound, as my chicken is in pound packages. It also called for 10 ounces of frozen corn, but I used a 16 ounce bag.

Possible Changes – None, really. Maybe more black beans? The smaller amount of chicken didn’t really hurt it, so I’d probably keep it at one pound of chicken. Going from 10 ounces to 16 ounces of corn made it very full of corn, though, so I might try a smaller bag of corn, and a slightly larger amount of beans.

Would I Eat it Again? Most definitely. It was tasty with sour cream and cheese sprinkled on top. We also ate it with some blue corn tortilla chips crushed on top; very tasty.

Download the recipe – Mexican Chicken Soup