Crock Pot Chipotle Tortilla Soup

6 corn tortillas (6-inch, cut 1/4-inch strips)
1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (large, minced)
1 jalapeño (diced and seeded)
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons Fat Boy Chipotle Rub
14 ounces crushed tomatoes
1 can rotel
4 cups chicken broth
14 1/2 ounces black beans
1 cup frozen corn
2 chicken breasts
1/4 cup cilantro

Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot. Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8. Before serving, shred the cooked chicken and add back to the soup. Serve with tortilla strips or broken up tortilla chips for extra crunch!

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