Easy Tortilla Soup

EASY TORTILLA SOUP
(inspired by my brother, Gary)

1 26oz can family size chicken with rice soup
1 26oz can water
1 32oz box chicken broth
2 10oz cans diced tomatoes with chilies
1 lb bag frozen corn kernels
1 lb boneless, skinless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin powder
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh cilantro leaves or ½ teaspon dried cilantro
2 avocados
¼ - ½ cup finely grated Mexican cheese
Tortilla chips


Place chicken breasts in slow cooker. Pour one can of diced tomatoes with chilies over top. Cook on low for 2 ½ hours. Shred chicken with two forks in slow cooker.

Add the soup, water, chicken broth, tomatoes with chilies and corn in slow cooker. Season to taste with chili powder,cumin powder, salt and pepper. I added two chopped ancho chilies because I had some fresh ones from my husband's garden. Simmer at least 4 hours or all day. Add cilantro to the soup the last hour.

Serve soup in bowls with chopped avocado, crushed tortilla chips and cheese.

Printable Recipe.


















Homegrown ancho chilies!