Crock Pot Chicken Tortilla Soup

With so many cold & hectic days this time of year, I've been finding that using the crock pot has been making our life much simpler. After busy days, we come home to a hot meal that is ready to go! One of our favorites is this Chicken Tortilla Soup. My husband and I both love it, and it makes a good sized batch. I usually let the leftovers cool in the fridge, then pour it right into a freezer-safe gallon ziploc and freeze it for later. Just let it thaw in the fridge overnight and reheat when you're ready to enjoy again. :)

Ingredients

3 boneless skinless chicken breasts, frozen

1 can diced tomatoes

1 can diced tomatoes with green chiles

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can whole kernel corn, drained

1 c. onion, diced

4 c. water

1 Tbsp. garlic powder

1 Tbsp. chili powder

1 Tbsp. ground cumin

1 pkg. taco seasoning

salt & pepper, to taste

Directions

Place your chicken in the slow cooker.

Open the tomatoes, beans, and corn and add it to the pot.

Add the onion, water and seasonings.

Stir it up and bit.

Cook on LOW 6-8 hours or HIGH 3-5 hours.

After the chicken is thoroughly cooked, remove from the soup and shred it with forks.

Return it to the pot and stir.

Serve with shredded cheese, sour cream, and broken up tortilla chips.

(Directions with Photos)

Place your chicken in the slow cooker.

Open the tomatoes, beans, and corn and add it to the pot.

Add the onion, water and seasonings.

Stir it up and bit.

Cook on LOW 6-8 hours or HIGH 3-5 hours.

After the chicken is thoroughly cooked, remove from the soup and shred it with forks.

Return it to the pot and stir.

Serve with shredded cheese, sour cream, and broken up tortilla chips. :)