Slow Cooker Chicken Tortilla Soup

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This slow cooker chicken tortilla soup is one of our family's favorite cold weather comfort foods.  It is so easy to make, just throw everything in the slow cooker and cook on low all day.  

Make it even better with shredded cheese, chopped cilantro, and these crispy homemade tortilla strips.  Top it off with a dollop of sour cream if you like.  ​

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Ingredients:
2-3 boneless skinless chicken breasts
2 cans diced tomatoes with green chilies (Rotel style)*
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 (10 oz.) package frozen corn
1 onion, diced
4 cups chicken or vegetable broth
1 cup water
1 Tbsp garlic powder 
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp. creole seasoning (amazon link for the one I use)

Optional toppings:
Tortilla strips or chips
Sour cream
Shredded cheese
​Chopped cilantro

1. Combine ingredients in a large slow cooker and cook on low 8-9 hours.  
2. Before serving remove the chicken breasts from soup and shred.  Return chicken to the slow cooker and stir to combine.
3. Serve with optional toppings.

*I use one can mild and one can regular diced tomatoes with green chilis.  I also use the store brand from Walmart or Kroger which are very good and less expensive than the Rotel brand.  

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