Slow Cooker Tortilla Soup

INGREDIENTS:

  • 1 lb. chicken, cubed
  • 1 can (15 oz.) crushed tomatoes
  • 1 can (15 oz.) enchilada sauce
  • 1 medium onion, chopped
  • 1 can (4 oz.) green chili peppers, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 can (14.5 oz.) chicken broth
  • 1 package (10 oz.) frozen corn
  • 1 tsp. chili powder
  • Salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker.
  2. Pour in water, chicken broth and corn. Season with cumin, chili powder, salt and pepper.
  3. Cover and cook on LOW setting for 6 hours or on HIGH setting for 3 hours.
  4. Crush chips in bowl; ladle soup over the top.
  5. Serve with a squeeze of lime, avocado, cheese and cilantro.