Chicken Tortilla Soup

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This healthy and hearty slow-cooker soup not only tastes great, but is a breeze to prepare. Simply toss the ingredients into your Crockpot in the morning, and you will have a warm and flavorful dinner waiting for you when you get home! You don’t have to remember to thaw out the chicken the day before either . . . just add the chicken to the Crockpot while it’s still frozen and the chicken will turn out completely tender by dinner time. This makes about 8 servings.

Ingredients
3-4 frozen boneless, skinless chicken thighs
1 14.5 oz can diced tomatoes
1 10 oz can red enchilada sauce
1 medium onion, chopped
1 4 oz can chopped green chilies
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
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1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
Tortilla chips
Sour cream
Shredded cheese (cheddar, jack, etc)
Lime wedges

Add the frozen chicken, diced tomatoes (with juice), enchilada sauce, onion, green chilies, garlic, and chicken broth to a Crockpot. Stir in the cumin, chili powder, salt, pepper, bay leaf, frozen corn, and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Before serving, remove the chicken to a cutting board and shred using two forks. Return the shredded chicken back to the Crockpot.

Serve the soup with crushed tortilla chips, sour cream, shredded cheese, and lime wedges.

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