Crockpot Chicken Tortilla Soup

By jennyburkholder

Ingredients

• 1 pound frozen chicken (shred near end of cooking time)
• 1 (15 oz) can whole peeled tomatoes, mashed
• 1 (10 oz) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 oz) can chopped green chile peppers
• 2 cloves garlic, minced
• 3 (14.5 oz) cans chicken broth
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 (10 oz) package frozen corn
• 1 can black beans, rinsed

Details

Servings 8

Preparation

Step 1

Place chicken, tomatoes, enchilada sauce, onion, green chiles & garlic into a slow cooker. Pour in chicken broth & season with cumin, slat & pepper. Stir in corn & black beans. Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese or avocadoes.