Maxine’s Chicken Tortilla Soup

Maxine’s Chicken Tortilla Soup

I love making this soup because it’s full of yummy goodness. Also, great for the cold weather.

Ingredients:

• 1 lb chicken breast cooked and shredded
• 1 15 oz canned corn
• 1 1/2 15 oz diced tomatoes drained
• 1 can black beans, drained (I also use kidney beans sometimes)
• 1 can hominy, drained
• 6 cups chicken stock
• 1/2 tsp. cumin
• 1 Tbsp. dried oregano
• 1 Tbsp. dried parsley
• 1/2 cup onion chopped optional
• 1 small can diced green chilis
• 2 tsp. minced garlic
• 1/4 tsp. chili powder
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• monterey jack cheese, shredded
• Tortilla chips to eat with soup
• avocados cubed/sliced
• sour cream (for topping)

Instructions:

1. Cook and shred (or cube) chicken.
2. Add all the ingredients, except the cheese, tortilla chips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
3. Add cheese/sour cream/avocado just before serving.
4. ENJOY and be HAPPY! =)