Crock Pot Chicken Tortilla Soup
 
 
Recipe type: Soup
Ingredients
  • 2 lbs Chicken Breasts
  • 1-48 oz box Low Sodium Chicken Broth
  • 2 cans Low Sodium Black Beans
  • 1-4.5 oz can Green Chiles
  • 2 cans No Salt Added Tomatoes and Green Chilies
  • 1 can No Salt Added Corn
  • 1 Large Red Onion, chopped
  • 1 Green Pepper, chopped
  • Corn Tortillas
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 clove Garlic, minced
  • Cilantro, optional for serving
  • Lime juice, optional for serving
Instructions
  1. Boil chicken until it is no longer pink inside.
  2. Reserve the liquid chicken broth.
  3. Shred chicken and add into slow cooker.
  4. Add boxed chicken broth.
  5. Chop vegetables and add to the Crock Pot.
  6. Add your canned vegetables to pot.
  7. Add some of the reserved Chicken Broth Stock to your liking.
  8. Add spices.
  9. Simmer on low for 5 hours.
  10. Cut your corn tortillas into long strips and add into individual bowls a few minutes before serving.
  11. Top with a few pieces of Cilantro and a splash of lime juice.
Recipe by SoFabFood at https://sofabfood.com/crock-pot-chicken-tortilla-soup-recipe/