Chicken Tortilla Soup Recipe

This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion!

Chicken Tortilla Soup recipe
Ingredients
  • 1 lb chicken breast cooked and shredded
  • 1 15 oz can corn
  • 1½ 15 oz diced tomatoes drained
  • 1 can black beans, drained
  • 6 cups chicken stock
  • ½ tsp. cumin
  • ½ cup onion chopped optional
  • 1 small can diced green chilis
  • 2 tsp. minced garlic
  • ¼ tsp. chili powder
  • 1½ tsp. salt
  • ¾ tsp. pepper
  • monterey jack cheese, shredded
  • corn tortillas for chip topping we cut and fried corn tortillas
  • avocados cubed
Instructions
  1. Cook and shred (or cube) chicken.
  2. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
  3. Add cheese just before serving.
  4. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados too!

Source : allrecipes.Com

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