QCSAHP - Crockpot Chicken Tortilla Soup

3 each Chicken breast
1 can Beans, black, individual cans
2 cups Corn, frozen
1 each Onion, yellow
2 tablespoon Garlic, minced
29 ounces Broth, chicken
10 ounces tomato puree
10 ounces Rotel
1 teaspoon Salt
1 teaspoon Chili Powder
1/4 teaspoon Pepper, black
10 each Tortillas, corn
1 cups Cheese, Monterey Jack, shredded
1 each Avocado, fresh, ME

To Prepare for Group:
1. Boil and shred chicken
2. Place in bag with drained beans, corn, chopped onion, garlic, broth, tomato puree, Rotel, and seasonings.
3. Slice tortillas into 1/2 x 2 inch strips and place in separate bag.
4. Place cheese in separate bag.
5. Freeze flat.

Cooking Day:
1. Thaw soup and then place into crock pot.
2. Cook on low all day or cook soup in a pot on the stove.
3. Place tortilla strips on baking sheet. Bake 375 for 5-10 mins until brown and crisp.
4. Garnish with tortilla strips, avocado, and cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.