Tuesday, March 13, 2018

Delicious Crockpot Chicken Tortilla Soup


Crock Pot Chicken Tortilla Soup

Ingredients
  ·       32 oz. chicken broth
  ·       Approximately 7 oz. petite diced tomatoes
  ·       6 oz. La Victoria Salsa (or any red salsa you prefer)
  ·       1  15 oz. can of black beans, drained and rinsed
  ·       Approximately 10 oz. canned corn, drained
  ·       1 cup chopped onion (white or yellow)
  ·       ¼ tsp. minced garlic
  ·       1 tbsp. mild taco seasoning
  ·       Approximately 3 cups Foster Farms frozen, shredded chicken
  ·       Salt and pepper to taste

Directions: 
   1.      Combine broth, tomatoes, salsa, beans and corn in the crockpot and stir, then put the lid on.
   2.      Sauté the onions in vegetable oil for about 7 minutes, until they start to get soft, add the garlic and sauté on low for 2 minutes or so. Add garlic and onion to crockpot.
   3.      Add the taco seasoning, salt, and pepper to the crockpot and mix well.
   4.      Cook on low for about 3 ½ hours. Then mix in the shredded chicken and let everything continue to cook on low for another half hour.
   5.      Serve with crushed tortilla chips/strips, shredded cheese, avocado or whatever you like. Enjoy!