This recipe is one that a friend of mine gave me several years ago. I've added a few personal touches to it over the years, adapting it for the slow cooker. It's the perfect soup for a cold evening. Enjoy!
2 large boneless, skinless chicken breasts
2 cans chicken broth
1 can Rotel tomatoes (undrained)
1 can corn (undrained)
1 can Great Northern Beans (drained and rinsed)*
1 tsp. chili powder
1 tsp. ground cumin
4 large flour tortillas
1. Place chicken breasts in the bottom of a large slow cooker. Combine all ingedients except for tortillas and oil and pour over chicken. Cook on low for 7-8 hours,
2. When you arrive home in the evening, preheat oven to 400 degrees. On baking sheet, brush both sides of 2 tortillas with oil. Use a pizza cutter to cut into small strips.
3. Bake for 5 minutes. Repeat with remaining 2 tortillas.
Serve soup hot, with baked tortilla strips as garnish. Delicious!
*You can substitute the great northern beans with black beans. Don't forget to drain and rinse.