This recent snowy weather has put me in the mood for my favorite soup; Chicken Tortilla. Not only is the recipe delicious and pretty healthy but it also can be whipped up in the crockpot in just a few hours. The only work is shredding the chicken!

I was raised in a household that loved soup and my dad could throw together some of the best variations so it is always been a favorite meal of mine and additional bonus; great leftovers!

Soup Ingredients:

• 2 Chicken Breast
• 1 Can Diced Tomatoes
• 1/2 Cup Fresh Diced Onions
• 1/2 Cup Fresh Diced Peppers
•  1 tsp Cumin Seasoning
• 1 tsp Chilli Powder Seasoning
• ~3 Cups of Broth (I go between Vegetable and Chicken broth – whichever I have on hand)

Topping Ingredients:

• Greek Yogurt/Sour Cream
• Salsa
• Tortilla Chips
• Shredded Mexican Cheese

Directions:

• Place all Soup Ingredients in the crockpot and cook on high heat for 2 1/2 hours.
• Remove Chicken and shred into pieces and place back into the pot.
• Cook on low heat for another 3 hours.
• Dish up into bowls, top with desired toppings, & enjoy!

Namaste.