Crockpot Chicken Tortilla Soup
Serving Size / Yield
8 servings
Ingredients
- 3 lg. boneless, skinless chicken breast halves, cubed
- one 10-oz. pkg. frozen whole kernel corn
- 1 onion, chopped
- three 14-oz. cans chicken broth
- one 6-oz. can tomato paste
- two 10-oz. cans tomatoes and green chilies
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. seasoned salt
- 1 tsp. minced garlic
- 6 corn tortillas
Directions
In a large crockpot, combine chicken cubes, corn, onion, broth, tomato paste, tomatoes, green chilies, cumin, chili powder, seasoned salt, garlic, and cayenne pepper. Cover and cook on low for 5-7 hours or on high for 3-3 1/2 hours. While soup is cooking, cut tortillas into 1/4-inch strips and place on a baking sheet. Bake at 375 degrees for about 5 minutes or until crisp. Serve tortilla strips with soup.
