CHICKEN TORTILLA SOUP

***This is by far one of my FAVORITE recipes. And it's a plus that it's a crock pot recipe. I swear you'll want make this every week.

INGREDIENTS:

-1 WHITE ONION, CHOPPED

-2 CLOVES GARLIC, MINCED

-2 (10 OZ) CANS DICED TOMATOES

-2 CANS GREEN CHILES

-1 CAN BLACK BEANS, RINSED

-1 CAN CORN, RINSED

-1 CAN TOMATO SAUCE

-2 PACKETS OF TACO SEASONING

-4 BONELESS CHICKEN BREASTS (COOKED & SHREDDED)

-3 CUPS CHICKEN BROTH

-CHOPPED CILANTRO (ABOUT 2 CUPS)

-OLIVE OIL

(FOR TORTILLA STRIPS)

-VEGETABLE OIL

-CORN TORTILLAS

INSTRUCTIONS:

1. Cook and shred chicken. I boiled mine and shredded it once cooled.

2. Saute onions and garlic with a little bit of olive oil until soft and translucent. (About 5 minutes)

3. Throw everything (including cooked onions and garlic) in a crock pot and cook on high for 3 hours. If it looks like the soup needs more broth, feel free to add some. I like a thick soup but I still add a little bit of extra broth once I stirred everything together.

FOR THE TORTILLAS STRIPS:

1. Cut them up into strips. Toss them in a little vegetable oil and bake at 375, turning periodically, until crispy.

Garnish with anything you'd like. Raw onions, fresh cilantro, cheese, jalapeños, sour cream or plain greek yogurt.

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