Tortilla Soup

Slow Cooker Chicken Tortilla Soup







2 cups chopped Green Beans

1 cup diced Butternut Squash

1 cup canned or frozen Corn niblets

1 can Vegetarian Baked beans

1 cup Black Beans 1 can drained Diced Tomatoes

3 cups Vegetable or Chicken Broth

1 jar Salsa

3 Chicken Breasts

Season with chili pepper, cumin and salt and pepper to taste.

Place all ingredients in slow Cooker for 6-8  hours. (if Vegetarian leave out chicken breasts).

After 6 hours remove chicken and shred with two forks.  Place shredded chicken back in slow cooker.

Garnish soup with Sliced avocado, and Toasted Tortillas,

(Cut Tortillas into triangles, then brush with olive oil and season with garlic salt and parmesean and then Toast in Oven).