Kaden & I just finished making Chicken Tortilla Soup for dinner tonight. I love this recipe because it’s relatively easy, extremely delicious, & super convenient to make ahead of time, because you can leave it in the crock pot all day (which also helps the flavors blend together really well.)

Chicken Tortilla Soup

• 2 chicken breasts
• 6 cups chicken broth
• 1 can crushed tomatoes
• 1 can black beans
• 1 can green chilis
• 1 green pepper
• 1 onion
• 2 cups corn
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1 tsp salt

Bake chicken breasts.

Put chicken broth, crushed tomatoes, & black beans in crock pot.

Saute green pepper, onion, & corn about 5-10 minutes. Add to crock pot.

Season with spices, adjusting amount to taste.

Once chicken breasts have slightly cooled, shred with fingers (you can cut it up with a knife instead if you like, I just prefer shredded chicken.) Add to crock pot.

Let simmer together for a couple hours.  Top with crumbled corn chips, or even healthier, baked tortillas.

Enjoy!