1 1/2 lbs boneless chicken, thighs or breast
1 onion, chopped
1 red pepper, chopped
1 can of corn, drained
3 cloves garlic, minced (we skip this because of a garlic allergy)
1 Tbsp chili powder
1 tsp oregano
1/2 tsp salt
1/4 fresh cilantro, chopped
1 (28 oz) can petite diced tomatoes
4-6 cups chicken stock (until chicken is completely covered)
crushed tortilla chips or sliced corn tortillas
- Place chicken in bottom of slow cooker.
- Add remaining ingredients and cook on low up to 8 hours.
- One hour prior to eating, remove chicken and chop it up. Add it back to the slow cooker.
- Spoon soup into bowl and add avocado and crushed tortilla chips.
|Slow Cooker Chicken Tortilla Soup
ready for the freezer
Don’t want to miss a post or a recipe? Follow along by clicking here!