Chicken Tortilla Soup

Chicken Tortilla Soup

1 can tomato sauce (8 oz.)
1 can chicken broth
2 c. water
1 can corn
1 can French style green beans
1 can chopped green chilis (4 oz.)
1 can black beans, rinsed and drained
2 chicken breasts, shredded
1 can Mexican style tomatoes
½ chopped onion (or 1 tsp. Minced dried onion)
3 cloves garlic, minced
1 tsp. Cumin
1 tsp. Salt
½ tsp. Garlic salt
Sprinkle of chili powder
Pepper, to taste

If using a crock pot, put 2 frozen (or fresh) chicken breasts in with all the other ingredients. Cook for 4-6 hours on high or 6-8 hours on low. Shred chicken when done. Garnish with sour cream, cilantro, avocado, cheese, and/or fried corn tortilla strips (I like to cut corn tortillas into strips and fry on the stovetop with a little oil). !Delicioso!

If cooking the soup on the stove, bring all ingredients to a boil. Reduce heat and simmer 10 minutes.

This is a very flexible recipe. If you don’t have the spices, you can substitute a taco seasoning packet. You can also substitute tomato soup for tomato sauce if you don’t have it on hand. For those of you who knew and loved Sheralie Broadbent, this recipe came from her and is now one of our family favorites!

Serves 8-10