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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. |