chicken tortilla soup

2-3 chicken breasts
1 can beans, rinsed (black or pinto)
1 cup all-natural salsa
3/4 cup frozen corn
1/2 cup frozen chopped onion
3-4 cans chicken broth
1 Tbl. lime juice
1/2 tsp. chili powder
1/2 tsp. minced garlic
1/4 tsp. ground cumin

combine all ingredients in slow cooker and cook on low for 4 hours.  shred chicken before serving and top with crushed tortilla chips, monterey jack cheese and avocado (or sour cream).

this is so easy and delicious.  i recommend doubling!

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