Tortilla Soup in the Slow Cooker

Ingredients

• 3 large boneless, skinless chicken breast halves, cubed (use free range chicken, if possible)
• 1 (10 oz) package of frozen whole kernel corn, thawed
• 1 onion, chopped
• 3 (14 oz) cans of chicken broth – I used Pacific’s Free Range Organic Chicken Broth
• 1 (6 oz) can tomato paste
• 2 (10 oz) cans tomatoes and green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 teaspoon salt
• Sliced avocado (optional)

Instructions

1. Spray slow cooker.
2. Combine all ingredients in slow cooker.
3. Cover and cook on LOW for 5-7 hours.
4. When soup is about finished, cut tortillas into ¼ inch strips and place on baking sheet. Bake at 350 for about 5 minutes or until crisp. Serve with soup.
5. Optional: Throw in a few slices of avocado in soup.

Do Ahead Prep