Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient

• Gluten free

• Meat

  • 2 lbs Chicken breast, boneless skinless

• Produce

  • 2 Avocados
  • 1 can Black beans
  • 1 bag Corn, frozen

• Canned Goods

  • 1 package Chicken broth

• Condiments

  • 2 jars (15 oz each medium salsa, medium

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 4 oz Cheese
  • 8 tbsp Sour cream

Found on melaniecooks.com

Description

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 package (32 oz) chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 bag (14 oz) frozen corn
• 2 jars (15 oz each) medium salsa (or use spicy salsa if you like it hot)
• 2 avocados
• 8 corn tortillas
• 8 tbsp sour cream
• 4 oz shredded cheese

Directions

• Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
• Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
• Laddle the soup into bowls and top with optional toppings.
• Preheat oven to 400F.
• Cut the corn tortillas into strips and put on a baking sheet.
• Bake for 15 minutes, or until crunchy.