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Slow Cooker Tortilla Soup *

1 (15-oz.) can diced tomatoes
1 (10-oz.) can enchilada sauce
1 (15-oz.) can whole kernel corn, drained
1 (15-oz.) can black beans, rinsed and drained
1 (4-oz.) can chopped green chiles
1 med. onion, chopped
2 lg. cloves garlic, minced
2 c. chicken broth
2 c. water
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1 bay leaf
1 lb. skinless boneless chicken breasts
1 c. brown rice, optional
1 tbs. chopped cilantro, optional
Tortilla chips
Sliced avocado
Shredded cheese

Combine tomatoes, enchilada sauce, corn, beans, chiles, onion, and garlic in a slow cooker. Pour broth and water over and season with chili powder, cumin, pepper, and bay leaf. Stir to combine. Place chicken into mixture and press down to cover. Cook on high for 4-5 hours or low for 6-7 hours. Remove chicken to a cutting board and shred, then return to mixture in the slow cooker. Stir in rice and/or cilantro. Continue cooking 30-45 minutes or until rice is tender. Serve with tortilla chips, sliced avocado, and shredded cheese.

(adapted from Allrecipes)