Crockpot Chicken Tortilla Soup

Submitted by Chef #1800170451

"Super easy to prepare. Low in sodium, and actually tastes great! Every other recipe that I found for my favorite kind of soup was so high in sodium, so I came up with my own version."

 

• Ready In: 4hrs 10mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 1 lb boneless skinless chicken breast
• 15 ounces canned corn (I by the kind that says "no salt added" on the label)
• 15 ounces canned diced tomatoes (again, I buy "no salt added" whenever possible)
• 32 ounces kitchen basics unsalted vegetable stock (Any kind of chicken or veggie stock would work just as well, this is just what I like)
• 1⁄2 red onion (chopped)
• 1 green bell pepper (chopped)
• 2 garlic cloves (minced) or 1 teaspoon of already minced garlic
• 1⁄2 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 1⁄2 teaspoons salt (I use No Salt)
• 1 teaspoon pepper
• colby (all are good) or cheddar cheese (all are good)
• tortilla chips

directions

1. 1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed.
2. 2. Cook on high for 4 hours or low for 8 hours.
3. 3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks.
4. 4. Place chicken back in crockpot and stir to mix well.
5. 5. Serve hot topped with cheese and chips.