CHICKEN TORTILLA SOUP

The BEST Chícken Tortílla Soup recípe made ín the crock pot. Thís soup ís packed wíth flavorful íngredíents íncludíng chícken, tomatoes, corn, beans, green chílís, & lots of seasoníngs!

INGREDíENTS

• 1 lb chícken breast cooked and shredded
• 6 c chícken stock
• 15 oz can corn
• 1 1/2 15 oz can díced tomatoes draíned
• 1/2 tsp cumín
• 1/2 c chopped oníon (optíonal)
• 1 can black beans draíned
• 1 small can díced green chílís
• 2 tsp mínced garlíc
• 1/4 tsp chílí powder
• 1 1/2 tsp salt
• 3/4 tsp pepper
• monterey jack cheese shredded
• corn tortíllas for homemade tortílla stríps - you can use store bought stríps
• cubed avocados for toppíng

INSTRUCTíONS

1. Cook and shred (or cube) chícken.
2. Add all the íngredíents, except the cheese, corn tortílla stríps and avocados to your crock pot. Cook on low for 8 hours (or hígh for 3-4 hours).
3. Add cheese just before servíng, and top each servíng wíth your favoríte toppíngs (we líke corn tortílla stríps and avocado).
4. To make homemade corn tortílla stríps, slíce up corn tortíllas wíth a pízza cutter. Flash Fry ín hot oíl or bake ín the oven at 425 for 8-10 mínutes turníng halfway through. ENJOY!

Recipe Adapted From lilluna.com

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