Sunday, November 14, 2010

Crock Pot Chicken Tortilla Soup

2 c. shredded cooked chicken*
1 (15 oz) can tomatoes
1 med. onion, chopped**
1 (4 oz) can chopped green chilies
1 can black beans
1 (14 1/2 oz) can chicken broth
1 (10oz) can enchilada sauce.
1 clove garlic minced
2 c. water
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. pepper
1 (10 oz) pkg frozen corn (petite white is best)
1 -2 T. cilantro

Combine all in crock pot. Cook 6-8 hours on low or 3-4 on high. Serve with crushed tortilla chips and grated cheddar cheese in bottom of bowl, then ladle soup over. Top with sour cream, chopped green olives, and/or olives for garnish.

*I've used the Louis Rich Chicken Strips, a deli roasted whole chicken, and even canned chicken in an emergency.
**We like the onion sauteed before it's thrown in the soup or I use onion powder or minced onion. My kids don't like finding big pieces of onion.

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