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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Easy Crock-Pot Tortilla Soup Recipe

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This recipe for Easy Crock-Pot Tortilla Soup is from The Great Family 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:  
1 pound frozen chicken (shred near end of cooking time, or 2 cans of canned chicken)
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 cloves garlic, minced
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon salt
**Optional Cheddar Cheese, avocado slices, tortilla chips or sour cream to garnish
1 (10 ounce) package frozen corn
1 can black beans, rinsed
Directions:
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
This dish is great to fix on Sunday and have left-overs all week. It's also a great alternative if you are looking for low-carb alternatives. I normally just add cheese and tortilla chips. Enjoy!

 

 

 

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