Chicken Tortilla Soup

This is one of those fantastic “Throw It In The CrockPot” recipes! I just love those, don’t you? Toss all the ingredients in the crock in the morning and come home to a house that smells a bit like heaven and a dinner that speaks to your soul. This soup has a wonderful depth of flavor and is absolutely perfect any day of the week.

In a crockpot, add:

• 2 Chicken Breasts, boneless & skinless

• 15 oz. can Black Beans, rinsed & drained

• 1/2 bunch Fresh Cilantro

• 4.5 oz. can Green Chiles, chopped

• 1 tsp. Salt

• Black pepper to taste

• 2 tsp. Chili Powder

• 2 tsp. Cumin

• 2 tsp. Creole Seasoning

• 10 oz. can Rotel Tomatoes

• 1/2 large Onion, roughly chopped

• 3 cloves Garlic, chopped

• 1 1/2 cups Frozen Corn

• 2 1/2 cups Low Sodium Chicken Broth

• Juice of 1/2 Fresh Lime

Cover and cook on High for 4-5 hours or until chicken is cooked through. Remove chicken and shred. Remove Cilantro and discard. Return meat to crockpot and adjust seasonings as needed. Cook for an additional 30 minutes to 1 hour more. Enjoy!

Top your soup with any of the following to make it extra special: Sour Cream, Avocado, Lime Juice, Cheddar Cheese, Fresh Cilantro, Tortilla Chips…