Chicken Tortilla Soup

Since Fall seems to be edging it's way into our lives lately, I thought it was time for some soup!  And this one is a favorite!  Simple, full of flavor, and best of all, it's a slow cooker meal, so it's a toss it together and forget it type of deal.  Which, with our buys schedules, that is EXACTLY the type of meals we need right now!

Ingredients:

- 2 Boneless, Skinless Chicken Breasts
- 2 Cans RoTel Tomatoes
- 1 Can Black beans, drained/rinsed
- 1 Can Kidney beans, drained/rinsed
- 1 Can Corn, drained
- 1 large onion or two small, diced
- 32 oz container of Chicken Broth
- 1 Cup Water
- Garlic Powder to taste
- Chili Powder to taste
- Paprika to taste
- Cumin to taste
- Parsley to taste (I use dried)
- Salt and Pepper to taste

Garnishes:  Tortilla Strips (or Corn chips works even better!), Sour Cream, Shredded Cheese, black olives, and tomatoes...all optional

Directions:

1.  Chop your onions and toss them into your slow cooker with your tomatoes, and corn. 

2.  Rinse and drain your beans and toss them into the slow cooker as well.  Add in your seasoning and stir together. 

3.  Place your chicken on top of your veggie/bean mixture.  Pour in your chicken broth and your water.  Make sure the chicken is submerged in the liquid. 

4.  Cook your soup on low for 7-8 hours.  When your ready to serve, shred your chicken with two forks.  It should fall apart super easy. 

5.  Place a handful of corn chips or tortilla strips in a bowl.  Pour the soup over it and garnish with your choice of toppings. 

Here's the final product....

I used the corn chips, fresh tomatoes, and a sprinkle of cheese.  It was divine!  My youngest even loved it and had two bowlfuls!  That makes a Mom pretty proud ;-)  Try this one tonight!  Enjoy!