Slow Cooker Chicken Tortilla Soup
- 2/3 of a baked chicken shredded (we used the other 1/3 of the meat for other stuff)
- 10 oz Enchilada Sauce
- 2 Cloves Garlic
- 2 C Water
- 2 C Chicken Broth I used the broth from the baked chicken
- 1 Taco Seasoning Packet
- ½ Onion
- 1 Can Diced Tomatoes
- ½ Can Black Beans we don’t like a lot of beans
- Chopped Cilantro
- Seasoned sautéed corn (Salt, Pepper, Cumin, Chili Pwdr)
Bake the chicken for 2 ½ hours, basting frequently after the first hour. I only put salt and pepper on it so we could do two different things with the chicken once it was done. I liked the dark and white meat combo in the soup, but you could use just one or the other.
Put all ingredients except the corn in a crock pot. Cook on high for 2-3 hours. Sauté corn and add to soup.
Accessorize with fried corn tortilla strips, diced avocado, pepper jack cheese and sour cream. Yum!