Pillsbury Slow Cooker Chicken Tortilla Soup

My Youngest Daughter knows how I love recipe books and brought me home this smallish paperback Pillsbury Slow-Cooker Recipe Book where I found this recipe. It is easy peasy, the fragrance whilst it cooked made the house smell so amazing, and the flavor was so very delicous. I have found myself a new comfort food!!! The recipe suggests for a nutricious option adding a thinly sliced zucchini to the soup ingredients. It also states 4 servings, but I found that we had leftovers with four servings which I am NOT complaining about.

• Ready In: 8 hrs 15 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into bite sized pieces
• 1  cup onion, chopped
• 2  tablespoons ground cumin
• 1  tablespoon chili powder
• 2  teaspoons garlic, dried minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (32 ounce) carton chicken broth (4 cups if using homemade)
• 4  corn tortillas, 6 inch tortillas cut into 1-inch strips
• 1⁄2 cup cilantro, chopped

• Garnishes

•  shredded cheddar cheese
•  sour cream
•  tortilla chips, crumbled

Directions

1. Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
2. Cover and cook on low heat setting for 6 to 8 hours.
3. Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
4. Serve with the garnishes, or add your own twist to this with your favorite items.
5. ***Note***.
6. So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.