Crockpot Chicken Tortilla Soup

Loving Pinterest recipe finds so much that I've been trying a lot more new recipes lately.. Of course I can't just follow it the recipes to the 'T' so I'm going to share the changes I made that turned out delicious!  You can follow my pinterest activity at pinterest.com/tracyinterest

This Tortilla soup is so light, refreshing and super comforting!  Perfect to share with a friend or eat on all week long...  There is only a slight spiciness that warms the back of your throat, but is cooled by the avocado and sour cream, with a bit of the crunchiness from the chips and veggies; makes this a perfect meal! Super healthy too!

Ingredients:
1 lb chicken boneless skinless chicken breasts
1 onion, ruff dice
1 red bell pepper, ruff dice
1 box low-sodium chicken broth
2 cans Ro-Tel (I used 1 can lime & cilantro, and 1 can of original)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
1 tsp smoked paprika
1 1/2 tsp kosher salt

tortilla chips
fresh avocado
green onion
low-fat sour cream or greek yogurt
shredded cheddar or Mexican blend cheese

Prep:
1. Chop onion and bell pepper

Directions:
1. Put onion, bell pepper, chicken breast, beans, rotel, corn, chicken broth, water, and spices in Crockpot and stir to mix.
2. Cook on high 6-7 hours or low 8-9 hours.
3. Before serving remove the chicken breasts from soup and shred, then return chicken to Crockpot, stir to combine.
4. To serve, put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips. Top with diced avocado, green onion, shredded cheddar cheese, and a dollop of sour cream, and more crushed tortilla chips.

This recipe is my take on the Chicken Tortilla Soup recipe from the "Chef in Training" blog