How to make Crockpot Chicken Tortilla Soup
Ingredients
1 pound of boneless chicken, shredded
15 ounce can of drained and rinsed black beans
1 cup of frozen corn, you could use 1 can whole kernel corn
2 bell peppers, any color, chopped
1 small onion chopped
1 can fire roasted tomatoes
3 cloves freshly minced garlic
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
2 cups chicken broth
1 cup shredded Monterey Jack Cheese
1 tbsp Olive oil
Cilantro for garnish
Small corn tortillas, cut in strips and fried
Sliced avocado
Sour cream
Lime slices
Instructions
In a large slow cooker add the chicken broth,chicken, beans, spices, tomatoes, onions and bell peppers
Cover and cook on low until the chicken falls apart easily
Cook for 5 to 6 hours
Separate or shred any large chicken pieces
Top with shredded cheese
Cover and let the cheese melt
Meantime, sliced the tortillas into strips and fry in the heated oil
Transfer to a paper towel lined plate to drain, sprinkle with salt
When cheese has melted, scoop into individual serving dishes and top with choices of the following
Sour cream, guacamole, lime slices, cilantro and also with the drained tortilla strips.
Serve and enjoy!