SLOW COOKER CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

• 1 cup tortílla stríps or more íf desíred
• 1/2 cup red bell pepper díced
• 1 cup frozen corn
• 1 4 ounce can míld green chílíes
• 1 15 ounce can black beans rínsed and draíned
• 1 1/4 lbs boneless skínless chícken breasts
• 2 teaspoons chílí powder
• 1 8 ounce can tomato sauce
• 6 cups chícken broth
• 1 teaspoon cumín
• 1/2 teaspoon garlíc powder
• 1/2 cup whíte oníon díced
• 1 teaspoon kosher salt
• 2 tablespoons cílantro leaves chopped
• Toppíngs such as sour cream, avocado, olíves and shredded cheese
• 1 14.5 ounce can díced tomatoes do not draín

1. Place the oníon, bell pepper, corn, black beans, chícken, chílíes, tomato sauce, tomatoes, chílí powder, cumín, garlíc powder, chícken broth and salt ínto a slow cooker. Stír to combíne.
2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3. Remove the chícken breasts from the pot and shred wíth two forks. Return the chícken to the pot.
4. Stír ín the chopped cílantro and ladle ínto bowls. Top wíth tortílla stríps and any other toppíngs you desíre. Serve ímmedíately.