Ingredients
Scale
- 2 – 32 oz containers of chicken stock
- 6 – 8 chicken tenderloins, cooked and shredded
- 1 – 15 oz can of diced tomatoes with green chilies
- 1 – 15 oz can of black beans (drained and rinsed)
- 1 cup of frozen corn
- 1 small onion (diced)
- 1 cup medium salsa
- ½ Tablespoon chili powder
- ½ Tablespoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Tortilla chips
- Cilantro
- Avocado
- Shredded cheese
- Sour cream or plain Greek yogurt
Instructions
- Combine all soup ingredients and cook on low for 6-8 hours or high for 3-5 hours.
- For the garnish, heat oven to 325.
- Spread tortilla chips on baking sheet and bake for 3-5 minutes. Check to make sure they are toasting but not burned.
- Let cool, then crumble and put on soup.
- Then top with lime, cheese, and sour cream if desired.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Soup