We made this Chicken Tortilla Soup in the Crock-Pot for a Halloween Party we had a few weeks ago and it was so good and easy, I am making it again today for a Mexican potluck! The aroma of it is already thick in the air…..is it dinner yet? It’s delicious on its own, but it is hard to resist if you add lots of cheese and/or sour cream before indulging.
Chicken Tortilla Soup
-4 cups chicken broth
-1 can (15oz) petite diced tomatoes
-1 can (10oz) enchilada sauce
-1 can (4oz) diced green chilies
-1 can black beans, drained and rinsed
-10oz frozen corn kernels
-2 boneless, skinless chicken breasts
-1 medium onion, diced
-2 cloves of garlic, minced
-1 tsp ground cumin
-1 tsp of chili powder
-1/4 tsp black pepper
Combine all ingredients in a slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours. Remove the chicken from the soup near the end, shred into bite-sized pieces, and return to the soup. Garnish to your heart’s content with cilantro, cheese, sour cream, avocado, and tortilla chips. Bon Appétit!!