Chicken Tortilla Soup

Uploaded on 2021-02-04 by Eileen (Janet's recipe)

Ingredients:

- 1 lb chicken breasts or tenderloins
- 1 c frozen corn
- 1 15 oz can black beans, rinsed
- 1 onion, chopped
- 2 bell peppers, chopped (both red or 1 red/1 green)
- 1 15 oz can fire roasted tomatoes
- 1/4 c cilantro, chopped (optional)
- 3 cloves garlic, minced
- 1 T cumin
- 1 T chili powder
- 1 t kosher salt
- 2 c (1 can) chicken broth (low salt)
- 1 c shredded Monterey Jack cheese
- For crisps: 1 T olive oil & 3 corn tortillas cut in strips
- Optional toppings when serving: sour cream, avocado wedges, lime wedges

Directions:

1 - - Chop all of the ingredients that need it.
2 - - In a large crockpot, combine the chicken, black beans, corn, bell peppers, onion, tomatoes, cilantro, garlic, cumin, chili powder,
3 - salt, and chicken broth
4 - - Cover and cook on low until chicken is cooked, 5-6 hrs
5 - - Shred chicken with fork, return to soup, then top soup with Monterey Jack & recover to let it melt. (Eileen does not do this
6 - but allows people to add cheese to their bowl instead)
7 - - Optional, to make tortilla crisps: In large skillet heat oil. Add tortilla strips & cook til crispy & golden, about 3 min. Transfer
8 - them to paper towel and season with salt.
9 - - Serve soup topped with crisps, avocado, sour cream, cilantro, cheese, and lime (as you prefer)

Notes: