CHICKEN TORTILLA SOUP FOR THE CROCK POT

Chicken Tortilla Soup for the Crock Pot image

Provided by Chef LG

Categories Easy

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts, cooked and shredded
1 (14 1/2 ounce) can stewed tomatoes, drained
2 (4 ounce) cans chopped green chilies
1 (28 ounce) can enchilada sauce
1 (14 ounce) can chicken broth
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon sea salt
1/4 cup finely chopped fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
1 ripe avocado
1 bag tostitos baked corn tortilla chips
8 ounces shredded cheddar cheese

Steps:

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.

Nutrition Facts : Calories 210.4, Fat 6.7, SaturatedFat 0.9, Cholesterol 34.2, Sodium 1290.6, Carbohydrate 21.7, Fiber 4.9, Sugar 7, Protein 18.1