Shannon's Chicken Tortilla Soup Recipe

Shannon's Chicken Tortilla Soup

Ingredients

1. 32oz Chicken Broth1.5 lbs Chicken Breast, cooked and shredded or chopped (add more or use less chicken if you like)14.5 oz Can Corn14.5 can Diced Tomatoes8oz can Tomato Sauce15 oz can Black Beans, drained and rinsed1/2 C Onion, choppedChipotle Peppers in adobe sauce( in the same aisle as green chilis, salsa etc)4 cups waterCilantroChili PowderCuminPepperOregano

Directions

1. Pour Chicken Broth, Tomato Sauce, Water, Corn (with juice), Diced Tomatoes, Black Beans, Chicken, Onion into a crock pot.
2. Take one Chipotle pepper out of the can, slice it in half and remove the seeds. Chop up the pepper and add it to the crock pot. ** A note about the Chipotle Peppers.. they have some serious kick to them. The most I have ever used is 2 and it was pretty spicey. One seems to be just enough but add a second at your discretion**
3. Add in the seasonings as you like them. I use approx 1 teaspoon each of Cumin and Chili Powder and just a sprinkle of pepper and oregano. Add cilantro to your taste. It can be a tad on the strong side so I only chop up about 1/8 of a cup.
4. Let it cook in the crock pot on high for 4-5 hours. Top with crushed tortilla chips, cheese, avacado and sour cream.

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