Chicken Tortilla Soup (Nicole Hendershot via Girlfriends Kitchen Group)
4 boneless skinless chicken breast halves (I usually put in about 8 tenders)
*I used a 1 lb. breast meat that I diced into small pieces while frozen
1 (15oz) can crushed tomatoes *I used a can of petite diced tomatoes with chiles
1 (10oz) can enchilada sauce
1 (4oz) can diced green chiles *I eliminated this because I used the tomatoes w/chiles
2 cloves of garlic, minced
2 (14.5 oz) cans chicken broth
1 tsp. cumin
1 tsp. chili powder
2 tsp. onion powder (or you can put in real onions) *I used 1 cup sweet onions, diced
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 can black beans
1 package frozen corn (Nicole usually just put in one can of corn)
*I used half a bag of frozen corn so roughly 8 oz.
1 TBSP. chopped cilantro (I don't add this).
Directions: Pour all ingredients in slow cooker and cover and cook on high 2-3 hours until chicken is cooked through. Remove chicken and shred then place back into cooker. Continue cooking on high 1-2 hours. Remove bay leaf before eating. (Nicole usually just cooks it until everything is done and shred the chicken and put it back in and eat it right away) Top with crushed tortilla chips, cheese and sour cream. She also suggest trying it with fresh diced onions and avocado on top!
Love avocados in any Mexican flavored soups! Thanks for sharing this amazing soup recipe with us Nicole!