Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below

Additional Ingredients:

Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.

Guacamole:

Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.