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Crockpot Tortilla Soup Recipe


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     Crockpot Tortilla Soup

Category   Breakfast - Brunch
Sub Category   None
Servings   8

Calories 162.8 Fat 2.0 G, Carb 19.8g, Protein 17.6 g
2 frozen whole chicken breasts cleaned
1 (15 oz) can tomatoes diced (NOTE)
1 (10 oz) can enchilada sauce, or taco sauce
1 medium onion, chopped
1 (4 oz) can green chile peppers (NOTE)
2 cloves garlic minced
3 (14.5 oz) cans chicken broth
1 teaspoon cumin
1 teaspoon salt (careful of salt if you use taco seasoning)
1/4 teaspoon black pepper
1 (10 oz) package frozen corn
1 can black beans rinsed
(NOTE)or I use a can of roitel rather than the peppers and tomatoes

Place chicken tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in chicken broth and season with cumin, salt, and paper. (If I use taco seasoning, I mix it with a bit of the broth then pour in) Layer in beans and frozen corn. Cook on low for 6-8 hours. Shred chicken when done, add back into soup. Serve with shredded cheese and tortilla strip chips. Sour cream also if preferred.

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