Kelly's Tortilla Soup

By kipscookbook

My daughter gave me this very good yet easy tortilla soup recipe. Slow cooker or stock pot methods. Freezes well too!

Ingredients

• 1 pound shredded, cooked chicken
• 1 (10 ounce) can Rotel tomatoes with green chilies
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 2 (14.5 ounce) can chicken broth (low sodium)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 small package frozen corn
• 1 can black beans or pinto beans
• 1 tablespoon chopped cilantro
• 2 fresh Limes
• tortilla strips or chips
• Optional toppings: grated cheese, avocado, fresh cilantro, jalapenos,

Preparation

Step 1

SLOW COOKER METHOD:
Saute onion & garlic in small skillet, transfer to crock pot. Add chicken broth and remainder of ingredients. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

STOCK POT METHOD:
Saute onion and garlic in stock pot; add chicken broth and remainder of ingredients. Cook on medium for 15 minutes, reduce and cook on low for another 45 minutes.

Quarter limes; to serve, sprinkle tortilla strips in bottom of bowl and pour soup over chips, squeeze in lime, add toppings and serve immediately.