Crockpot Chicken Tortilla Soup

By DIANETHORNTON

Ingredients

• Garnishes:
• 2-3 c raw chicken, cut into 1" pieces
• 1 can Rotel
• 1 (8 oz.) can tomato sauce
• 2 (14.5 oz.) cans chicken broth
• 1 can cheddar cheese soup
• 2 c carrots (can use carrot chips from produce aisle and cut in half)
• 1/2 bag frozen corn
• 1 lg. onion chopped
• 2 cloves garlic, minced
• 1/2 t ground cumin
• 1/2 T chili powder
• handful of chopped cilantro
• salt/pepper to taste
• 2 avocados cut into small bites
• shredded cheese
• tortilla chips
• 2-3 cups of raw chicken, cut into 1 inch pieces
• 1 can diced tomatoes with green chiles
• 1 (8-ounce) can tomato sauce
• 2 (14.5-ounce) cans chicken broth
• 1 can cheddar cheese soup
• 2 cups carrots (we used the "carrot chips" that are cut like pickles, and cut them in half)
• 1/2 bag frozen corn
• 1 large onion chopped
• 2 cloves garlic minced
• 1/4 tsp ground cumin
• 1/2 tablespoon chili powder
• Cilantro (we just chopped up a handful)
• Salt and Pepper to taste
• cooked rice (we like wild rice the best)
• Garnishes:
• 2 avocados cut into small bites
• Shredded cheese
• Tortilla chips

Preparation

Step 1

Combine all ingredients in the slow cooker, except for the garnishes... cook on HIGH for about 5-6 hours or on LOW for about 8 hours. Ladle into bowls and top each serving with avocado, cheese, and tortilla chips.