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Crockpot Chicken Tortilla Soup

Do you ever have one of those days that you just know you're not going to have much time to devote to dinner? But you still want to have a nice home-cooked meal?  I know I do.  The prep time on this soup is under 10 minutes.  Can't beat that!  It is great served with fresh lime juice, a dollop of sour cream, shredded cheese, guacamole, etc.
 Use tortilla chips to scoop up the soup or crush them and sprinkle them on top and enjoy!
My favorite are the Hint of Lime tortilla chips, but you can use whatever floats your boat.  Or forget the chips and just use a spoon.  It would still be yummy!

Crockpot Chicken Tortilla Soup
modified from Jon and Jen Miller

1 frozen boneless skinless chicken breast
1 can Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 cup frozen corn
1/2 onion, chopped
2 cups chicken broth
1 cup water
1/2 TBSP garlic powder
1/2 TBSP chile powder
1/2 TBSP ground cumin


tortilla chips
sour cream
shredded cheese
guacamole ( my favorite recipe is found in THIS post)


Place frozen chicken breast in CrockPot then add all other ingredients.  Stir to mix.  Cook on high 5-6 hours or on low for 7-8 hours.  Before serving remove chicken from soup and shred.  Return chicken to CrockPot and stir to combine.  


Serve with tortilla chips, lime wedges, shredded cheese, guacamole, etc.  


Enjoy!
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