Chicken Tortilla Soup (Crockpot)

By froggyess

Ingredients

• 2 pounds low-fat ground beef
• 2 cups water
• 1 large onion, peeled, chopped
• 1 Serrano chili pepper
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can kidney beans
• 1 (15 1/4 ounce) can yellow corn
• 2 (15 ounce) cans tomato sauce
• 1 (15 ounce) can diced tomatoes
• 2 packets taco seasoning
• 4 large flour tortillas
• 1/2 cup vegetable oil

Preparation

Step 1

Brown ground beef in skillet over medium heat; drain - set aside. Peel and chop onion; set aside. Slice pepper, reserving seeds; set aside.

Add all ingredients, less tortillas, to 6 quart crock pot and cook on low for 8 hours.

Using a pizza cutter, or sharp knife, slice tortillas into small strips; fry in vegetable oil over medium high heat until lightly golden brown. Drain on paper towel and serve with soup.

*Optional Time Saver: If you’re in a hurry and need to reduce the cook time, sauté the onions and peppers, in a small amount of olive oil, over medium heat for a few minutes before adding to the mixture - then cover and cook on high for 4 hours.