This is one of my absolute favorite and easiest slow cooker recipes. You can not go wrong making tortilla soup! It is also very healthy and can be made vegetarian.

Ingredients:

• 3 cloves of garlic minced
• 1 yellow onion chopped
• 1 bell pepper chopped
• 1 whole jalapeño * optional
• 3 cans of chicken or vegetable broth
• 1 can diced tomatoes
• 1 small can of El Pato Salsa de Chile Fresco
• 1 can of corn drained and rinsed
• 1 can of black beans drained and rinsed
• 2 boneless skinless chicken breasts thawed or frozen * substitute another can of beans if you are making this vegetarian style
• Optional Garnishes – tortilla chips, sliced avocado, diced onion, cilantro, shredded cheese, sour cream, hot sauce

Directions:

1. Drain and rinse the cans of beans and corn. Add to slow cooker
2. Chop onion and bell pepper. Add to slow cooker.
3. Add jalapeño, garlic, and chicken to slow cooker.
4. Add cans of tomatoes, El Pato sauce, and broth to slow cooker.
5. Set slow cooker to low and cook for 6-8 hours.
6. Remove chicken breasts from slow cooker.
7. Shred chicken with a knife and stir back into soup.

9. Serve and garnish!

I cannot tell you how easy and delicious this soup is! I made this for the first time last year, when I realized I didn’t have enough chicken for my slow cooker chicken tacos recipe. I buy most of my canned items at Costco with the exception of the El Pato sauce. I like to make this on Mondays for the upcoming week. I literally throw everything into the slow cooker and dinner is done when I get home from work. My husband and I then have our lunches for the next few days made as well.