Slow Cooker Chicken Tortilla Soup

  • 1 28-oz. can crushed tomatoes
  • 3 cups chicken stock
  • 1 16-oz. can kidney beans, drained
  • 1 15.5-oz. can black beans, drained
  • 1 10-oz. package frozen corn
  • 1 pound boneless, skinless chicken breasts
  • 1 T. chili powder
  • 1 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 3/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. dried cilantro (optional)

  • Mix all ingredients together in slow cooker and cook on low for 5 hours. At the end of the cooking time, remove the chicken from the crock pot, shred and return to the soup. Serve topped with a squeeze of lime juice, a dollop of sour cream, and shredded cheese.
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