CROCK POT CHICKEN TORTILLA SOUP
Steps:
- Place chicken, tomatoes, enchilada sauce, onion green chilies and garlic in a 5 or 6 quart slow cooker.
- Pour in chicken broth and season with cumin, salt and pepper.
- Stir in corn and black beans.
- Cover and cook on low setting for 6 - 8 hours or on high for 3 - 4 hours.
- Garnish with crushed tortilla chips or tortilla strips, sour cream, shredded cheese and chopped cilantro (optional).
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