Chicken Tortilla Soup



2 pounds chicken fajitas (skinless boneless chicken breast, cut into strips)
2 quarts chicken broth (either leftover chicken stock or the Imagine boxes)
1 (29 ounce) can whole tomatoes with juice
1 medium onion, chopped
1 (15 ounce) can corn kernels
1 (4 ounce) can fire roasted chopped green chiles
2 cloves minced garlic
1 jalapeno, diced
1 teaspoon cumin
1 teaspoon chili powder

For garnish:
1 bag tortilla chips or 8 corn tortillas, cut into strips and fried
Chopped cilantro
Chopped avocado
Tofutti sour cream

Place all soup ingredients in crock pot and turn to high. Cook for 6 to 8 hours. Pass around garnishes.

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