Chicken Tortilla Soup
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
2 cans (14 1/2 ounces each) diced tomatoes in juice
1 Cup diced onion
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1/2 cup Jalapenos
1 Lb Chicken (can be frozen if doing crock pot) You will shred it later.
1 cup crushed tortilla chips (optional)
handful of cilantro for serving
Grated Cheddar Cheese for serving
Avocado for serving
Directions-Basically put everything but the avocado, cheese and tortilla strips into the crock pot and let cook for 6 hours on low. (You can use frozen chicken if you want!) About an hour before you are ready to serve shred the chicken. Let cook for about 30 min to an hour on low to allow the spices to be soaked up by the chicken.
Serve with tortilla chips/strips, cheese and avocado.
***Some people may want to use tortilla strips in the soup which is also ok, I personally dont like that method, so I out crushed tortilla chips on top. Its up to you though.