Chicken Tortilla Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 pound of boneless, skinless chicken breasts

1 (14 oz) can of diced tomatoes (with chilis)

1 (14 oz) can of ranch style beans

1 (1 oz) packet of taco seasoning

1 (10 oz) can of cream of chicken soup

2 cups of frozen (or fresh) corn kernels

shredded Monterey Jack cheese to garnish

Directions

In your slow cooker, layer in your chicken, Rotel tomatoes, beans, taco seasoning, and cream of chicken soup.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

About 20 minutes before you’re ready to serve, remove lid and stir in the corn.

Replace lid and heat through just a few minutes.

Ladle soup into bowls and garnish with Monty Jack cheese and chopped green onions.

Notes

- only 1 can of tomatoes (one with chilies)

- Add 3ish cups of chicken stock

- Lime juice squeeze