Slow Cooker Chicken Tortilla Soup

This recipe makes a lot but you can freeze the leftovers in individual servings for later!

Ingredients:

2 chicken breasts, chopped

1 large can of chopped tomatoes

1 can of tomato sauce

1 large onion, chopped

2 bell peppers, chopped

1 can black beans, drained (or about 1.5 cups cooked black beans)

1.5 cups frozen corn

3 garlic cloves, minced

1 Tablespoon chili powder

1 Tablespoon cumin powder

1/2 teaspoon ground black pepper

1 teaspoon salt (or more to taste)

4 cups water (or chicken broth)

Optional: 2 teaspoons ground chipotle powder (or 1 chipotle pepper in adobo sauce chopped fine)

Optional: 1/4 cup chopped cilantro (if you hate cilantro just leave it out, don’t add parsley)

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Additional toppings:
lime wedges
chopped green onion
cilantro
avocado
tortilla chips (or homemade baked/fried strips of corn tortillas)
shredded cheese (cheddar or jack are good!)
salsa
sliced black olives
sour cream (we use Tillamook fat free sour cream and it tastes like full fat to me!)

Directions:

Throw everything into the slow cooker and stir it up.
Cook on low for 6-8 hours. It’s not a big deal if its more like 8-9, you just may want to add a tiny bit of water at the end.
Serve with a squeeze of lime juice, chopped green onion, cilantro, cut up avocado, crushed tortilla chips, shredded cheese, extra salsa, sliced black olives, and sour cream.

You don’t need to brown anything before throwing it in the crockpot. Just toss it all in. See, didn’t I tell you it was EASY?!
Also, I have a pretty large slow cooker. You can cut the recipe in half if you want to but the leftovers keep well. You can freeze them in individual servings for later!

recipe by http://forealsmom.com/