Place the onion, black beans, corn, diced tomatoes and tomato sauce in slow cooker.
Add chicken broth and rinse out can into crock pot one time with water.
Mix in garlic, red pepper flakes, chili powder, cumin, cilantro and lime juice.
Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 or 6 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken and stir back into the soup, and continue cooking for 2 hours.
(if you will not be able to do this, shred chicken before placing in crock pot and cook for 8 hours covered on low.)
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake until crisp, about 10 to 15 minutes.
To serve, put in bowl and sprinkle cheese and tortilla strips on soup.
Originally Submitted
1/31/2011
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