CROCK POT CHICKEN TORTILLA SOUP ENJOY DAN:

             CROCK POT CHICKEN TORTILLA SOUP by CHEF DAN:

Serves 8-10

INGREDIENTS:

4 boneless, skinless, chicken breasts

1 tablespoon olive oil

1/2-teaspoon EACH salt and pepper

2 cups vegetable broth

1 can Ro*TEL tomatoes with green chilies

1 (14.5 Oz) can black beans

1 (14 Oz) packet of taco seasoning

1 (10 Oz) can enchilada sauce

1 (3 Oz) can green chilies

1 (14 Oz) bag frozen corn

2 tablespoons lime juice

1 teaspoon EACH ground cumin, and chili powder

1/2-cup cilantro

GARNISH:

Avocado, sliced

Mexican sour cream

Shredded cheese

Tortilla chips cilantro

DIRECTIONS:

1.   Spray a crock pot with Pam.

2.   In a skillet add oil over medium-high heat, and when sizzling.

3.   Add chicken, season with salt and pepper.

4.   Cook for 4 minutes turning once, or until browned on both sides.

5.   Place in crock pot.

6.   Add broth and remaining ingredients except cilantro.

7.    Cook on low 4- 5 hours.

8.   Then remove chicken and with 2 forks shred the chicken.

9.   Return the chicken and cilantro to the crock-pot and cook 30 minutes.

10.                Garnish with your favorite topping.

ENJOY DAN:                                                    FOR THE LOVE OF FOOD!!