Chicken Tortilla Soup - Wildtree freezer crock pot meal
8 boneless, skinless chicken thighs
15 oz can diced tomatoes, undrained
15 oz can tomato sauce
3 cups chicken broth
1 small onion, diced
1 cup frozen corn
1 pkg Robust Tortilla Soup mix
½ tsp Ranchers Steak Rub
On cooking day:
4-6 tortillas, cut into strips
½ cup shredded cheese
1 avocado, peeled, diced and tossed with lime juice (optional)
Fresh cilantro – chopped (optional)
Mix together all ingredients in a bag and add label. Double bag and freeze.
Thaw in fridge before cooking. Place contents in slow cooker. Cook on high for 3 hours until chicken is tender. Remove chicken and shred or cut into bite-size pieces. Return to slow cooker and put temperature on low to continue cooking for one hour.
Toast the tortilla strips by arranging on an oiled baking sheet. Spray strips lightly with oil Place under broiler for 1-2 minutes until lightly browned. Turn over, spray with oil and return to broiler for 1-2 minutes. Watch closely so they don't burn. You can add salt, cumin, chili powder or other seasoning by sprinkling lightly after spraying with the oil. Serve in soup bowls, topped with cheese, avocado and cilantro.