Crockpot Chicken Tortilla Soup

Here it is!! Many of you have requested this recipe since I featured it on my Insta-story over on my Instagram @ladyandredstyle. I not only post about style but I secretly love to cook, but let's keep it real, I like it easy! And this recipe couldn't be easier, not to mention super tasty! If you have a few seconds in the morning before work, errands or play, you can make this soup! I seriously modify this soup every time I make it because I may or may not have everything in the cabinet but it still turns out amazing! Adjust it to your taste too!

Ingredients:

1 14.5oz can petite diced tomatoes

1 14.5oz can chicken broth (you can use 2 cans if you want to omit water)

1 10oz can red enchilada sauce

2 cups of water

1 can black beans-drained and rinsed

1 4oz can diced green chilis ( I sometimes use 1 can Rotel instead of tomatoes & chilis)

1/2 medium onion-chopped ( I omit a lot of the time because I hate cutting them)

1 10oz pkg frozen corn or 1 can of corn

2-3 chicken breasts-fresh or frozen (I let it cook from frozen then shred right before serving)

2 cloves garlic-minced

1 tsp cumin

1 tsp chili powder

1/2 tsp dried cilantro

1/4 tsp red hot pepper flakes

1 bay leaf

salt and pepper to taste

Serve with tortilla chips, cheese and sour cream!

1.) Place all ingredients into crockpot on low all day or 6-8 hours! Shred chicken right before serving. Serves 6.

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