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Crock-Pot Tortilla Soup

Kraft Memeber Recipe
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Makes: 20 servings, 1 cup each ladled over chips Total Time: 6 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 box (32 oz.) low sodium chicken broth
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (29 oz.) white hominy, drained and rinsed
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1/2 (19 oz.) can green enchilada sauce
  • 1 medium onion, chopped
  • 1/2 large green pepper, chopped
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 2 Tbsp. lime juice
  • 2 chicken breasts
  • Tortilla chips
  • Grated cheese
make it
Place broth through lime juice ingredients in crock-pot and stir. Submerge chicken breasts into soup.

Cooking time 6 to 8 hours on low. After four hours, check chicken. If cooked through and tender take out of crock-pot. Let cool and shred chicken. Place back in crock-pot ten minutes before serving.

Break a handful of tortilla chips in bowl, ladle soup over and top with a little cheese.
Notes
If you want to make it in the morning and let it cook all day use frozen chicken breasts. You can always take the chicken out about ½ hour before serving and shred it while it is hot. If you don't have the spices use a packet of chicken taco or fajita seasoning mix instead.
Average Rating  (3)
Rated  by gauckh on 11/17/2013 I have been making this for a few years now. Everybody raves over it! I add chopped up fresh zuchini, squash, yellow and orange peppers. I use chopped avacados, cheese and sour cream along with the tortilla chips as a topper. Absolutely delish!
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