Chicken Tortilla Soup {Crockpot Recipe}

This is the perfect crock pot recipe to make on a busy work day.  I often throw all of the ingredients together in the crockpot the night before and then store in the fridge overnight.  The next morning I set the crock-pot to low and the timer for 8 hours.  My crock pot automatically defaults to the warm setting when the timer goes off.  The recipe makes quite a bit.  I usually freeze the extra for lunches.

Ingredients

2-3 large chicken breasts, skinless and boneless, organic
2 cups frozen corn, organic
4 cups of chicken broth, (homemade if possible)
1 can diced tomatoes, organic
1 can tomato puree, organic
2 cans black beans, drained, organic
2 garlic cloves, pressed
1/2 tsp sea salt
2 tsp cumin
2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp black pepper
tortilla chips, organic
optional- shredded cheese, sour cream



Mix all ingredients together in crock pot. Heat on low for 6-8 hours.  I use this crock-pot because it automatically switches to warm after the pre-set cooking time completes.

Shred chicken with fork before serving. 

Serve with tortilla chips. 

Optional-top with shredded cheese or sour cream

Tips-

• Use Daiya cheddar shreds to make dairy free.
• Use as a make-ahead meal.  Freeze all ingredients in a gallon freezer bag.  Un-thaw the night before placing it in the crock pot.
• Freeze extra in individual serving sizes for a quick work-day lunch option.