Crockpot Chicken Tortilla Soup

By MaryEllen

Ingredients

• 1 pound frozen chicken (shred near end of cooking time)
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 3 (14.5 ounce) cans chicken broth
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen corn
• 1 can black beans, rinsed

Preparation

Step 1

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. (Note: garnishes not included in nutrition information) Makes 8, 1.5 cup servings.

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.