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!
