Crock Pot Chicken Tortia Soup

4-5 Boneless, Skinless, Chicken Breasts

(2) 14.5oz cans Mexican Style Stewed Tomatoes

(My family did not like the big chunky tomatoes, so

you can dice, chop or puree them in the blender)

(2) 8oz cans tomato sauce

(2) 15oz cans Black Beans (I use less sodium kind)

(Minnie didn't rinse them, she kept the juice.

1st time I kept the juice, 2nd time I will rinse & drain,

just my preference)

(1) 14oz can Chicken Broth (I use less sodium kind)

1 cup salsa (any kind, but I used Pace chunky)

Garlic - lots if you like garlic

(we both used 1 TBSP of the chopped garlic out of a jar)

Chili Powder - to taste

Pepper - to taste

1 bunch Cilantro

2 Avocados - cut into chunks

Shredded Mexican Cheese Blend

Sour Cream

Tortia Chips

Place Chicken Breasts into the bottom on your crock pot.

In a large mixing bowl mix the next 9 ingred.

Pour over chicken and cook on low for 6-8 hours.

Then take out the chicken and shred.

Put chicken back in and add the mexicorn and 1/2 or all of the cilantro.

Serve with crushed tortia chips, sour cream,

avocado, cilantro, and cheese as toppers.

Enjoy!!!

I got this recipe from my friend Minnie Shabaan.

(I did double this,

and it almost overflowed in my 6 qt crock pot)

***Add a Tablespoon of Flaxseed (no one will even notice)