Chicken Tortilla Soup

This yummy soup was served at our Feast of Gratitude.

Chicken Tortilla Soup

1 can black beans, drained and rinsed

1 can corn, drained

1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)

1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too)

1 1/2 C water

1 can (8 oz)tomato sauce

1 can ( 10 3/4 oz) cream of chicken soup

2 C milk

2-4 boneless chicken breasts

1. In crock pot, mix the enchilada packet together with the water and tomato sauce.

2. Add cream of chicken soup and milk and whisk together until smooth. Add chicken.

3. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours.

4. Before serving, take out chicken and shred or dice, then put back and stir it all together.

5. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

The chicken can also be baked separately and then shredded and added at the end