Crockpot Chicken Tortilla Soup

The soup lacked flavor because I used fat free chicken broth, but once it was covered in sour cream and cheese, it was great! Next time, I'll use "real" broth!

Crockpot Chicken Tortilla Soup, adapted from A Year of Slow Cooking

3 cups of chicken broth (Spring for the full fat version!)

3 chicken breasts (I took three out of the freezer and threw them in the crock pot frozen)

1/2 onion

1 small bag frozen sweet corn

3 green onions

28 oz can diced tomatoes in juice

1 cup chopped vegetables that you have on hand (I used celery and carrots)

2 Tbsp minced garlic (I use minced garlic from the jar you buy in the grocery store. Don't judge me for it.)

1/4 t crushed red pepper flakes

1/2 t cayenne pepper (I omitted)

1 t cumin

salt to taste

Directions:

Place chicken in crockpot. Pour broth over chicken. Add all other ingredients and give a good stir. Cook on low for 8-10 hours, or high for 6 or so. Garnish with sour cream, crushed tortilla chips and cheese.

HINT: I use the Reynolds Slow Cooker Liners and they are amazing! Our sink is really shallow, so trying to wash the crockpot (which I use weekly) can be a beating. The bags make clean up so easy!