CrockPot Chicken Tortilla Soup
Ingredients
1 Pound Boneless Skinless Chicken Breasts
1 Medium Yellow Onion (Diced)
32 Ounces Low-Sodium Chicken Broth
15 Ounces Canned Black Beans (Drained And Rinsed)
15 Ounces Canned Chili Beans (Undrained)
29 Ounces Canned Diced Tomatoes with Green Chiles
16 Ounces Canned Tomato Sauce
11 Ounces Canned Mexican Corn
1 Packet Low Sodium Taco Seasoning Mix (Or 3 Tablespoons Homemade Taco Seasoning Mix)
Directions
Add all ingredients to a 5 quart or larger slow cooker and stir briefly to combine.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Carefully lift cooked chicken breasts out of the slow cooker and place on a plate so you can shred the meat with two forks. Add the shredded chicken back into the soup and stir.
Ladle hot soup into bowls and top with tortilla chips, sour cream, cheese or your favorite toppings. For a touch of brightness a little fresh chopped cilantro and a squeeze of lime juice really brings out the flavors of the soup.
Top bowls of hot soup with the fried tortilla strips, a dollop of sour cream and plenty of shredded cheese.
