Crock-Pot Chicken Tortilla Soup

By srumbel

The easiest, healthiest and tastiest crock-pot recipe for Chicken Tortilla Soup guaranteed. Seriously, try it.
from laurenslatest.com

Ingredients

• 1 1/2 cups diced yellow onion
• 1 large clove garlic, grated
• 1 cup diced carrot
• 1 small zucchini, diced
• 2 earns sweet corn, cut off the cob {or 1 1/2 cups frozen corn}
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can cannellini beans, drained and rinsed
• 1 15-oz. can tomato sauce
• salt & pepper, to taste
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 2 chicken breasts
• 6 cups chicken stock
• 5 corn tortillas, cut into strips
• toppings, if desired: fresh cilantro, chips, sour cream, avocado, etc.

Details

Preparation time 15mins
Cooking time 255mins

Preparation

Step 1

Place onion, garlic, carrot, zucchini, corn, beans, tomato sauce, chicken and spices into large plastic food storage bag. Lay flat in freezer and store in freezer for up to 3 months.

To cook, defrost bag of ingredients in fridge 24 hours prior.

Pour ingredients into crockpot with chicken stock. Cook on high 3-4 hours or until chicken is thoroughly cooked. Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.
Yield: 6 servings