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Crock Pot Chicken Tortilla Soup Recipe

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This recipe for Crock Pot Chicken Tortilla Soup is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds cooked boneless skinless chicken, shredded
2 (14 ounce) cans diced tomatoes
2 (16 ounce) cans black beans, rinsed and drained
2 (10 ounce) cans enchilada sauce or homemade enchilada sauce
2 (4 ounce) cans chopped green chilies
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
2 teaspoons cumin
2 teaspoons chili powder
1 (14.75) ounce can corn, drained
6 corn tortillas
shredded cheese, for serving
Directions:
Directions:
Place all ingredients, except tortillas and oil, in a crock pot.
Cook on low for 4-5 hours or on high for 3-4.
Right before serving heat oven to 400 degrees.
Lightly brush tortillas with oil. Cut into strips and place on a baking sheet.
Bake for 8-10 minutes or until tortillas are crisp.
Serve soup with tortillas, cheese, sour cream, etc.

 

 

 

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