Ingredients

The following ingredients have 6 Servings
  • 1/2 cup onion ( diced)
  • 4- ounce green chilies
  • 2 cloves garlic ( minced)
  • 14.5 ounce can tomatoes
  • 20- ounce Chicken Broth (I used Swanson® )
  • 1 and ½ cup vegetable juice cocktail (I used spicy )
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1/2 tablespoon Worcestershire sauce
  • 15- ounce corn
  • 15- ounce black beans
  • 1/2 pound chicken breasts (skinless, boneless)
  • 3 flour tortillas (cut into strips)
  • 4 ounces shredded cheddar cheese
  • 2 ounces Greek yogurt or sour cream
  • 1 tablespoon fresh cilantro (chopped)

Instruction

  • Spray slow cooker with non-stick spray.
  • Cut chicken into 2-inch chunks and add to the slow cooker.
  • Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl. Stir to combine. Pour over chicken in slow cooker.
  • Cook on low for 4 hours or high for 2 hours.
  • Drain corn and black beans and add to slow cooker. Cook on low for one hour.
  • Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp.
  • Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro.