Crock Pot Chicken Tortilla Soup

  • 2 chicken breasts
  • 1 can of corn, drained
  • 2 cans of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 1/2 medium onion, diced
  • 1/2 can of LA MORENA Whole Jalapenos, sliced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 3 cups of chicken stock
  • Shredded cheese, for topping
  • Sour cream, for topping
  • Diced avocado, for topping
  • Tortilla chips, for topping
Recipe courtesy of My Big Fat Happy Life.
  1. Dump the chicken, corn, diced tomatoes, black beans, onions, LA MORENA jalapenos, spices, and chicken stock in the slow cooker. Stir
  2. Allow to cook 4 hours on high or 7 hours on low.
  3. Remove the chicken breasts and shred using two forks.
  4. Add the chicken back to the soup and stir.
  5. Serve with shredded cheese, sour cream, diced avocado, and tortilla chips.