CrockPot Chicken Tortilla Soup

Chicken Tortilla Soup in the CrockPot

I LOVE my CrockPot. If it can be made in a CrockPot, I will try it, at least once. Well this little beauty above is a repeat. One of my fave's to say the least. Once you try this super easy recipe it will probably be on your favorites list as well. I always get requests for the recipe, so here it is!

Ingredients

• 6 Boneless skinless chicken breasts (uncooked, uncut - Yay!)
• 1 C. Water
• 2 C. Chicken Broth
• 1 Tbsp Chili Powder
• 2 tsp Cumin
• 1 Tbsp Lawry's Seasoning Salt
• 1 - 10oz can of red enchilada sauce
• 1 - 10oz can of Ro-Tel Original Diced Tomatoes & Green Chilies
• 1 - 14oz can of black beans (or whatever beans you like)
• 1 C. frozen corn
• 1 large sweet yellow onion (chopped- boo)
• 6 cloves garlic (minced- darn)
• 1/4 C. Mezzetta Roasted Bell Peppers (chopped-agh!) - Optional
• 1/2 C. Heavy Whipping Cream - Optional as well
• 6 Corn tortillas ripped into pieces

Directions

Turn your CrockPot on High. Pour in the olive oil and spread around when it gets warm. Put the diced onion and garlic in the bottom and sprinkle with a little salt. Place the raw chicken breasts on top of the onion and garlic. Next sprinkle all of your spices over the chicken. Add the water and all of the canned ingredients evenly over the top of the chicken. Throw in the frozen corn and chopped bell pepper too. Layer the top with the ripped up tortillas, no stirring required. Cover and cook on high for about 4 hours. When the chicken has floated to the top and falls apart easily, break the chicken apart with a spoon and add your heavy whipping cream. Turn to low and let simmer for another hour or so.  Or you can cook it on low for 8 hours if you are going to make this while you are at work.

Serve this soup garnished with sour cream, shredded cheese, cilantro and maybe even some chopped avocado. Delicious! Enjoy!