I am going to lay out chicken tonight so that I can put this in a crockpot tomorrow. Minus the beans! Yuck! I will add green beans instead. Did you notice there is nooooo tortilla chips in receipe. But if you wanted you could use tortillias, placed flat on cookie sheet and spread low fat shreded chesse and bake for 4 to 5 minutes. Then dip them in the soup. I did that for the enchillada soup I made a few weeks back. OMG it was heaven.
Chicken Tortilla Soup
CrockpotINGREDIENTS: 2 boneless,skinless chicken breasts 1 (28 ounce) can diced tomatoes 1 (28 ounce) can mild enchilada sauce 1 large onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced (I buy the minced garlic in jar) 2 (14.5 ounce) cans chicken broth (low sodium) 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 15 ounce can black beans, drained and rinsed 2 tablespoons chopped cilantro
DIRECTIONS: 1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn,beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 2. About an hour before serving time, pull chicken breasts out and shred using 2 forks. Stir shredded chicken into soup. 3. Serve with extras as desired such as corn tortilla, cheese or sour cream.
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