chicken tortilla soup….

This soup has saved me countless times! It’s quick, easy, delicious, and I have never met someone who isn’t an instant fan!

Recipe

2 chicken breasts, boneless/skinless

1 sweet onion, diced

4 cloves garlic, minced

1 can Rotel

1 can diced tomatoes

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

10 oz. bag frozen sweet corn

2 cups chicken stock

1 bunch cilantro, chopped and divided

1 tbsp. cumin

1 tbsp. chile powder

1 tsp. salt 

Place all ingredients in a slow cooker, and stir to combine well.  Cook on high for 4-6 hours if your chicken is frozen or low for 4-6 hours if your chicken is not frozen.  Shred chicken and serve with desired garnishes.

For garnish:  avocado, sour cream, cilantro, lime wedges, shredded cheese, hot sauce, tortilla chips