1-1.5 pounds boneless, skinless chicken breasts, cut into ½ inch pieces
14.5 oz can diced tomatoes with Green Chiles
8oz can tomato sauce (The can of tomato sauce I used was 14.5 oz.- I poured in about half of it and froze the remainder in an ice cube tray for future use)
32oz container of low-sodium chicken broth or stock
10.75oz can cheddar cheese soup (alternative: sub soup out for ½ cup shredded cheddar cheese and ½ cup half & half)
2 cups carrots, chopped
8 oz. frozen corn
1 large yellow onion, chopped
2 cloves garlic, minced
½ teaspoon ground cumin
1 and ½ teaspoons chili powder
¼ cup cilantro, chopped
salt and pepper (to taste)
Toppings (use all or any combination)
Shredded cheese (Monterey Jack, Cheddar, or a Mexican blend)
Sliced avocados or guacamole
Tortilla chips
Sour cream
Green onions, chopped
Limes, squeezed into soup
Instructions
Combine all soup ingredients (not toppings) into a slow cooker. Cook on high for 5-6 hours or on low for 8 hours.
To serve the soup, lay out all toppings in bowls and allow everyone to add garnishes to their soup as they see fit.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/02/slow-cooker-chicken-tortilla-soup/