Crockpot Chicken Tortilla Soup
4 cups chicken broth
1 lb chicken (I use thighs)
1 bag of frozen corn
1 lg can of diced tomatoes
1 can of diced green chilies (we use less since we have tiny mouths to feed and don't want it too spicy)
3 or 4 chopped zucchini
1 can of beans (black, great northern, kidney, pinto...etc)
Chopped onion
2 tsp garlic
Corn tortillas
Cilantro chopped
Add all to crock pot, except cilantro and corn tortillas.
Cook on low for 6-8 hours
10-15 minutes prior to being ready to eat slice tortillas into thin strips, drizzle with oil and salt. Place on cookie sheet and bake @400 for 10-15 minutes or until crispy.
Serve soup and garnish with cilantro, crispy tortilla strips, sour cream, salsa, guacamole and extra green chilies for those who would like it a little more spicy!
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