Chicken Tortilla Soup

Ingredients


  • 1 pound frozen chicken (shred near end of cooking time)
  • 1 (15 ounce) can whole peeled tomatoes, mashed 
  • 1 (10 ounce) can enchilada sauce 
  • 1 medium onion, chopped 
  • 1 (4 ounce) can chopped green chile peppers 
  • 2 cloves garlic, minced 
  • 3(14.5 ounce) cans chicken broth 
  • 1 teaspoon cumin 
  • 1/4 teaspoon black pepper 
  • 1 (10 ounce) package frozen corn 
  • 1 can black beans, rinsed 

Directions


  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. 
  2. Pour in chicken broth, and season with cumin, salt, and pepper. 
  3. Stir in corn and black beans. 
  4. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 
  5. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. Makes 8 servings. 
Original recipe: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=763362