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Chicken tortilla soup

6. Chicken Tortilla Soup

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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 chicken breasts in bottom of slow cooker.
  2. Add black beans, corn, tomatoes with green chilies, enchilada sauce, broth, and cumin.
  3. Cover; cook on low 6 hours.
  4. Remove chicken; shred and return to soup.
  5. Serve hot with your favorite toppings.