Chicken Tortilla Soup

Chicken Tortilla Soup


4 cans chicken broth
4 chicken breasts, cooked and shredded
1 7-ounce can diced green chilies
1 cup mild salsa
1 clove garlic, diced
2 cups frozen corn
2 cans black beans, rinsed and drained
3 tomatoes, diced
1/2 bunch of cilantro
3 limes, juiced

Toppings:
fresh avacado
sour cream
grated Cheddar/Monterrey Jack cheese
tortilla strips

Tortilla Strips:
Cut corn tortillas into thin strips.  Cook in hot oil.  Lay on paper towels and sprinkle with kosher salt.

Combine all ingredients into a crockpot and let cook for a few hours.  Stir occasionally.  Divide into bowls and garnish with toppings.

{cooks note}

We are kind of picky about chicken tortilla soup at our house.  I have made many different versions, but this one hits the spot.  I combined a few different recipes together, and added a few extra ingredients that we like.  It's easy and basic--just what I like.  This soup can also be prepared in a large pot.  I like to put everything in my crockpot for a few hours and call it a day.  Either way, it will turn out just great.