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6. Chicken Tortilla Soup

We love setting up a topping bar for this soup. Letting the boys choose their own toppings makes dinner feel like a fun event.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 can 10 ounces diced tomatoes with green chilies
  • 1 can 10 ounces red enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • Tortilla strips avocado, and cheese for topping

Method
 

  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Pour the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, and cumin over the top.
  3. Cover and cook on low for 6 hours.
  4. Remove the chicken, shred it, and stir it back into the soup.
  5. Serve hot with your favorite toppings.