Chicken Tortilla Soup for the Crock Pot |
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Prep Time: 30 Minutes Cook Time: 450 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I took the original recipe from the crock pot slow cooker recipes and modified it a little to my taste. It is wonderful for a cold day and smells amazing while it is cooking. Ingredients:
4 boneless skinless chicken breasts, cooked and shredded |
1 (14 1/2 ounce) can stewed tomatoes, drained |
2 (4 ounce) cans chopped green chilies |
1 (28 ounce) can enchilada sauce |
1 (14 ounce) can chicken broth |
1 cup finely chopped onion |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon chili powder |
3/4 teaspoon pepper |
1 teaspoon sea salt |
1/4 cup finely chopped fresh cilantro |
1 cup frozen whole kernel corn |
1 yellow squash, diced |
1 zucchini, diced |
1 ripe avocado |
1 bag tostitos baked corn tortilla chips |
8 ounces shredded cheddar cheese |
Directions:
1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.
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