Slow Cooker Tortilla Soup

Name: Slow Cooker Tortilla Soup Recipe
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6
Ingredients: 1 bag of frozen corn (1lb); 1 Green Bell Pepper; 1 can of pinto beans drained; 1 small bag carrots (6 or 7 carrots); 1 cup low sodium chicken broth; 1 can Tomato paste; 1 can Diced Tomatoes no salt added or rotel if you want some heat; 1 Boneless Skinless Chicken breasts; .5 cup Chopped Onion; Garlic 2 cloves crushed; Chili powder 1 tbsp; Bay Leaf; 1 tsp oregano

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Minutes to Prepare: 15
Minutes to Cook: 300

Number of Servings: 6

Ingredients

1 bag of frozen corn (1lb) 1 Green Bell Pepper 1 can of pinto beans, drained 1 small bag carrots (6 or 7 carrots) 1 cup low sodium chicken broth 1 can Tomato paste 1 can Diced Tomatoes no salt added or rotel if you want some heat 1 Boneless Skinless Chicken breasts .5 cup Chopped Onion Garlic, 2 cloves, crushed Chili powder, 1 tbsp Bay Leaf 1 tsp oregano

Directions

Chop the onion, raw chicken, and peeled carrots into bite sized pieces. Put all the ingredients in the slow cooker EXCEPT for the canned pinto beans. Mix them together. Cover the crock pot and set it to high for 5 hours. Drain and put the can of pinto beans in 30 minutes to 1 hour before serving (otherwise they turn to mush). Put it in a bowl and love your soup! :)

Serving Size:�6 Quarts makes 12, 2 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving