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Chicken Tortilla Soup

A hearty soup the whole family will love- with a Mexican flair!

Prep
Cook
Serves 8people
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Ingredients
Gallon Bag 1
1 1/2
LBS boneless skinless chicken breasts
1
CAN petite diced tomatoes
3/4
CUP finely chopped yellow onion
4
CLOVES garlic, pressed
2 1/2
TSP chili powder
1 1/2
TSP ground cumin
3/4
TSP paprika
1/2
TSP ground coriander
Gallon Bag 2
1
CAN black beans, drained and rinsed
1 1/2
CUPS frozen corn
1
TBS lime juice
1/4
CUP chopped fresh cilantro
For Cooking Day:
2 1/2
CANS low-sodium chicken broth (4 1/2 cups)
shredded cheddar jack cheese
tortilla chips or strips
diced avocado, diced tomato, sour cream
Directions
1.
Defrost overnight or a few hours, then on cooking day:
2.
Place all contents of bag #1 in slow cooker. Add chicken broth.
3.
Cook on low 4-6 hours.
4.
Remove chicken and shred, then return to slow cooker along with bag #2.
5.
Cook another 30 minutes or until heated through and serve with toppings.

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