KATHY'S CHICKEN TORTILLA SOUP

By Clarabell

5 points

Ingredients

• 1/2 CUP CHOPPED ONION
• 1/2 TSP GARLIC POWDER
• 4 TSP CILANTRO (DRIED OKAY)
• 2 CANS CHICKEN BROTH (14 1/2 OZ) - I USE A BOX OF 30 OUNCES
• 1 CAN TOMATO SAUCE (15 OZ)
• 1 CAN MEXICAN STYLE STEWED TOMATOES (15 OZ) – I cut these up a little to make smaller pieces.
• 1 PKG TACO SEASONING
• 1 TBSP WORCESTERSHIRE SAUCE
• 2 -3 SKINLESS CHICKEN BREASTS – Can be added frozen
• 28 TORTILLA CHIPS

Preparation

Step 1

ADD ALL INGREDIENTS TO CROCKPOT AND COOK ALL DAY
SHRED CHICKEN BEFORE SERVING.

Serve with any or all of the following toppings:
Chopped avocado
Shredded cheese
Fresh cilantro
Sour cream