Crock Pot Chicken Tortilla Soup

By á-25138

This recipe for Crock Pot Chicken Tortilla Soup looks pretty for about 10 seconds before I stir it all together and eat it! This soup is so easy and so yummy.

Ingredients

• GARNISH:
• 4 to 6 chicken breasts, cooked & diced
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 can green chilies, chopped
• 1 tablespoon garlic, minced
• 1 (32 ounce) container chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt, to taste
• Pepper to taste
• 1 (10 ounce) package frozen corn
• Corn Tortillas
• Avocado
• Shredded Cheese
• Sour Cream
• Green Onions

Preparation

Step 1

Boil your chicken breasts until fully cooked. Then, dice them up.

Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot. Pour in chicken broth, add cumin, chili powder, salt, pepper. Stir. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.

About 30 minutes before you are going to serve the soup, you need to get the tortillas ready!

Preheat oven to 400°F.

Lightly brush both sides of tortillas with olive or vegetable oil. Cut tortillas into strips, then spread on a baking sheet. Bake until crisp, about 10 to 15 minutes.

To serve, put tortilla strips over soup. Then, I garnish that with sour cream, shredded cheese & sliced up avocado.