Crockpot Chicken Tortilla Soup
2-3 Frozen chicken breasts
1 can diced tomatoes
1 can red enchilada sauce (I used Old El Paso)
1 medium onion, chopped
1 (4oz) can diced green chilies
1 tsp minced garlic
3 cans chicken broth
1 tsp cumin
1/4 tsp black pepper
1 (10oz) frozen corn
1 can black beans, rinsed
Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic into the crockpot. Pour chicken broth, spices, corn and black beans on top and give a little stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Pull out chicken and shred and add back to crockpot.
Garnish with cheese, crushed tortilla chips, sour cream, avocados or whatever your family likes.
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I think it need a little more flavor, next time I will add a little salsa. I also think there was to much liquid, I will only add 2 cans broth and 1 cup water next time to see if that helps.