Chicken Tortilla Soup!

As mentioned throughout my wonderful blog, I am a terribly picky eater.  Add tortilla soup to my list of things that have to be JUUUUUUUUUUST right.  I am in love with Cracker Barrel's tortilla soup and to be honest, nothing else compares!  I decided to take the jump into the wonderful world of soup making.  And my first soup, chicken tortilla!  It's not quite finished as I'm writing this but man is it tasty!

Chicken Tortilla Soup

*Makes 8 servings

Allergen Tips:

Check the bullion for gluten to keep it a g-free recipe!
Look for gluten free enchilada sauce, La Victoria is one option! 
Skip the cheesy toppings for a dairy free dish.

3 Boneless Skinless Chicken Breasts (frozen)
6 C. Chicken Broth (I use bullion cubes)
1/2 Medium Onion (chopped)
1 Can Red Enchilada Sauce (15 oz)
1 Can Corn
1 Can Black Beans (15+ oz rinsed!!!)
1 Can Diced Tomatoes (15 oz mashed)
1 Can Green Chiles (4 oz)
2 Cloves of Garlic (minced)
Salt, Pepper, Garlic Powder to taste
1 tsp. Cumin

1. Open everything.
2.  Dump in a crockpot! (low 6-8 hours, high 3-5 hours)
3. Near the end of it being done, pull chicken out and shred it.

4. Add cheese, tortilla strips, sour cream or whatever your heart desires and enjoy!

(Nutrition Facts do not include the extras!)