Chicken Tortilla Soup

By lizhoff

Ingredients

• 1 lb chicken breast cooked and shredded
• 1 15 oz can corn
• 1 1/2 15 oz diced tomatoes drained
• 1 can black beans, drained
• 6 cups chicken stock
• 1/2 tsp. cumin
• 1/2 cup onion chopped optional
• 1 small can diced green chilis
• 2 tsp. minced garlic
• 1/4 tsp. chili powder
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• monterey jack cheese, shredded
• corn tortillas for chip topping we cut and fried corn tortillas
• avocados cubed

Details

Servings 1
Adapted from lilluna.com

Preparation

Step 1

Instructions
Cook and shred (or cube) chicken.
Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
Add cheese just before serving.
To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados too!