​Chicken Tortilla Soup Crockpot Recipe
 
1lb                   Chicken Breast
1-15oz             Diced Tomatoes
1 ½ Cup          Enchilada Sauce
1 4oz               Chopped Green Chiles
1-15oz             Black Beans
1 ½ Cups         Frozen Corn
1 med.             Onion
3 cloves           Garlic
1-14oz             Chicken Broth
1 Cup              Water
1 Tbsp             Vegetable Oil
4                      Corn Tortillas
1 tsp                Chili Powder
1 tsp                Oregano
1 tsp                Cumin
1 tsp                Salt
1 tsp                Black Pepper
                        Green Onion
                        Cheddar Cheese
                        Avocado
 
Preheat oven to 375 degrees.
 
Lightly brush the tortilla with oil on both sides. Cut the tortilla into strips and placed them on a cookie sheet. Place them in the preheated oven and allow them to cook for 15 minutes. After 15 minutes remove them from the oven then set them aside until later. Turn the crockpot on high then add the chicken, onion, garlic, green chile, enchilada sauce, diced tomatoes, black beans, corn, cilantro, chicken broth and water. Season with the salt, black pepper, oregano, chili powder and cumin. Stir then cover and allow it to cook on high for 6 hours. After 6 hours remove the chicken from the soup and shred then return the chicken to the soup. Allow it to cook for an additional hour then it is ready to serve.