Crock Pot Chicken Tortilla Soup
- 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
- Boil chicken until it is no longer pink inside.
- Reserve the liquid chicken broth.
- Shred chicken and add into slow cooker.
- Add boxed chicken broth.
- Chop vegetables and add to the Crock Pot.
- Add your canned vegetables to pot.
- Add some of the reserved Chicken Broth Stock to your liking.
- Add spices.
- Simmer on low for 5 hours.
- Cut your corn tortillas into long strips and add into individual bowls a few minutes before serving.
- 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/
3.4.3177