Chicken Tortilla Soup

Description

This was probably one of the most talked about "wow" recipes. It was cobbled together from a number of different tortilla soup recipes.

Ingredients

Chicken Breasts (Boneless, Skinless)

1 cn

Black Beans (Rinsed and drained)

8 oz

Frozen Corn ((1/2 package))

1 cn

Enchilada Sauce

1 cn

Diced Tomatoes (Fire roasted or with chiles)

4 c

Chicken Broth

Medium Onion (Chopped)

3 clv

Garlic (Minced)

Jalepeno (Seeded and finely chopped)

1 T

Cumin

1 T

Chili Powder

1 pn

Cayenne Pepper

1 t

Salt

1⁄2 t

Pepper

Bay Leaf

1⁄4 c

Cilantro (Chopped)

Lime (Cut into Wedges)

Avocado (Pitted and cut into cubes)

1 c

Cheese ((Monterrey Jack, Cheddar, Taco...))

Corn Torillas (Cut into thin strips)

Sour Cream

Instructions

Place all ingredients through the bay leaf into the slow cooker.
Cook on high for 4 hours.
Before serving remove chicken, shred and return to soup.

If you like a brothy soup, eat as is. Cilantro, lime, avocado, cheese, tortilla strips and sour cream are added by each person according to their own tastes. Add a lot of cheese you get a much cheesier soup.

Notes

We lightly coated the tortilla with oil, cut into strips and placed in a toaster oven until the strips crisped up.