Crock Pot Chicken Tortilla Soup

Chicken Tortilla Soup has been sounding really good lately so I thought that I would try out my own recipe. I decided to have it cook in the crock pot because the chicken shreds so easily after cooking for awhile.

I have to admit, it was pretty good, but I could have added more of the seasonings and not so much water because I think the water made it a little bland. I used a cup of water so in the ingredients below, I am going to adjust the water, seasonings, and chicken broth.

*Getting ready to start cooking!!

Ingredients:

2 Boneless, Skinless Chicken Breasts

6 ounces Enchilada Sauce

7 ounces Whole Peeled Tomatoes; mashed

1/2 of Red Onion; chopped

2 ounces chopped Green Chilies

2 cloves Garlic; minced

5 ounces Frozen Corn

1/2 can Black Beans

2 Tbsp. Cilantro; chopped

2 tsp. Chili Powder

1 Tbsp. Cayenne Pepper

1-1/2 tsp. Cumin

8 ounces Chicken Broth

1/2 cup Water

Salt & Pepper

Optional, but Necessary Ingredients:

Avocados

Tortilla Strips

What To Do:

• In a crock pot, combine all ingredients and mix together
• Cook on High for 4 hours (or I am sure it would work on low for 8 hours if you want to put it in before work)
• Take out Chicken and shred
• Mix Chicken back into the crock pot
• Serve with fresh avocado slices and tortilla strips