2 cups carrots (we used the carrot chips that are cut like pickles, and cut them in half)
1/2 bag frozen corn
2 cloves garlic minced
¼ tsp ground cumin
½ tablespoon chili powder
cooked rice (we like wild rice the best)
2 avocados cut into small bites
Shredded cheese
Tortilla chips
Instructions
Combine all ingredients in the slow cooker, except for the garnishes
cook on HIGH for about 5-6 hours or on LOW for about 8 hours. Ladle into bowls and top each serving with avocado, cheese, and tortilla chips.
Originally Submitted
7/1/2012
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