Healthy Crock Pot Chicken Tortilla Soup

By Patrick

You will love this tortilla soup! It’s one of those super basic and versatile recipes but the flavors are amazing. It’s so easy and tastes like a million bucks!

Ingredients

• 4 uncooked boneless, skinless chicken breasts
• 1 (15 ounce) can crushed tomatoes, undrained
• 1 (10 ounce) can red enchilada sauce
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes with green chiles
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14 ounce) package frozen corn
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• Corn tortillas
• Cooking spray

Details

Adapted from yummyhealthyeasy.blogspot.com

Preparation

Step 1

Place chicken, tomatoes, enchilada sauce, black beans, onion, green chiles, corn and garlic into your crock pot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

When fully cooked, pull chicken out and shred. Then place chicken back inside crock pot. 

Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray. Cut tortillas into strips using a pizza cutter, then spread on a baking sheet.

Sprinkle some Lawry's seasoning salt or just plain salt and pepper if desired.

Bake tortillas preheated oven until crisp, about 10 to 15 minutes.

To serve soup, top with cheese, avocado, green onions or any other add-in you like and then sprinkle tortilla strips on top.

ENJOY!!