Chicken Tortilla Soup

By ngaldi

Ingredients

• 2-4 frozen chicken breast (thawed is fine)
• 1 15-ounce can peeled tomatoes (diced, whole, stewed, it doesn't matter)
• 1 jar or can red enchilada sauce (Trader Joe's is great)
• 1 onion, chopped
• 1 4-ounce can green chilies
• 2 cloves garlic, minced
• 2 cans chicken broth
• 1-2 cups water, depending on desired thickness
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 can black beans, rinsed and drained

Preparation

Step 1

Put all ingredients into a crock pot and cook at medium heat for about two hours or until the chicken is cooked. If you want you can cook it all day on low.

Remove chicken breast into a bowl and shred using two forks. Put chicken back into slow cooker and add a couple handfuls of frozen corn and chopped cilantro (if desired).

You can add shredded cheese and top with diced avocado, lime and tortilla strips.