Slow Cooker Tortilla Soup
INGREDIENTS:
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1 lb. chicken, cubed
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1 can (15 oz.) crushed tomatoes
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1 can (15 oz.) enchilada sauce
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1 medium onion, chopped
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1 can (4 oz.) green chili peppers, chopped
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2 cloves garlic, minced
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2 cups water
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1 can (14.5 oz.) chicken broth
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1 package (10 oz.) frozen corn
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1 tsp. chili powder
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Salt and freshly ground black pepper, to taste
DIRECTIONS:
- Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker.
- Pour in water, chicken broth and corn. Season with cumin, chili powder, salt and pepper.
- Cover and cook on LOW setting for 6 hours or on HIGH setting for 3 hours.
- Crush chips in bowl; ladle soup over the top.
- Serve with a squeeze of lime, avocado, cheese and cilantro.