Crockpot Chicken Tortilla Soup

Saturday, just 4-days-ago, we had a sunny 75 degree day. This morning we woke up to an ice storm and a high of 21 degrees. I made the decision to close our (home) school early to enjoy hot cocoa and snuggles in our pajamas. As the kids watched a Leap Pad movie I threw together one of my favorite recipes, Crockpot Chicken Tortilla Soup.

Ingredients

1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (32 ounce) box of chicken broth
1 cup whole frozen corn kernels
1 (4 ounce) can chopped green chile peppers
2 cups (or 1 can) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 lb of cooked shredded chicken
15 tortillas

Optional Garnish:
sliced avocado
sour cream
shredded Monterey Jack cheese
chopped green onions

Directions

1. Place chicken, beans, tomatoes, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Serves: 8-10

Price Breakdown:

Chicken (organic roaster): $2.50

Chicken Broth (organic): $2

Beans (homemade): $.50

Tomatoes (organic): $1.50

Corn (Costco frozen & organic)$.50

Onion & Cilantro: $.50

Seasonings: $.25

Green Chilies: $.50

Tortillas (store bought corn): $.50

Total: $8.75 (About $1.10/serving)