Chicken Tortilla Soup

Yield: 4 servings

Active Time: 10 minutes

Prep Time: 10 minutes

Cook Time: 8 hours in slow cooker, 1 hour on stovetop

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Ingredients for Single Meal

2 - cup(s) shredded chicken
4 - cup(s) chicken stock
2 - cup(s) frozen corn
15 - oz. can(s) tomato sauce
15 - oz. can(s) black beans
1-2 - tsp ground cumin
- corn tortilla chips
Garnish: - shredded cheese**
Side: - baby carrots**

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Cooking Directions for Single Meal

(Cook the whole chickens as directed in the assembly notes and pull off the chicken meat. Save the chicken broth as directed in the assembly notes.)
To a large stock pot or Dutch oven. Add the shredded chicken, chicken stock, frozen corn, tomato sauce, black beans, ground cumin and salt and pepper. Bring to rolling boil and reduce heat to low and simmer for 10 to 15 minutes.
Before serving, add the crushed tortilla chips into the soup and let them soak up some of the liquid. Top with shredded cheese, cilantro, or other favorite tex-mex toppings.
Serve Chicken Tortilla Soup with side dish.
*You could use a slice of the organic Colby Jack cheese and gently crumble some into each bowl of soup.

Freezeasy Meal Prep Directions
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To each gallon-size plastic freezer baggie, add the following ingredients:

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

To freeze, add all ingredients except the tortilla chips and optional garnishes to a gallon size freezer baggie. Put in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to the slow cooker or large saucepan to reheat.

Special notes

Add all ingredients except the tortilla chips and optional garnishes to the slow cooker. Stir them together and set the slow cooker on low for 4 to 6 hours.

Dairy-Free Modifications

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Gluten-Free Modifications

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Printable Label Recipe Title

Chicken Tortilla Soup

Printable Label Instructions

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