Southwest Chicken Tortilla Soup

We didn't watch the super bowl yesterday but I celebrated anyway by making a Soup-er bowl of soup. Ha.  No but seriously, this soup is amazing.  I made it in the crock pot and it only took about 10 minutes of prep to get started.

Ingredients

• 2 chicken breasts
• 2 cans (or one 28oz box) of diced tomatoes
• 2 cans of black beans, rinsed and drained
• 14oz of frozen corn
• 1 onion, chopped
• 4 cups of chicken broth
• 2 cups of water
• 1 Tbsp garlic powder
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• *1 Tbsp dried or fresh cilantro (optional)
• *1/2 Tbsp jalapeno spices (optional)
• tortilla chips
• sour cream
• shredded cheddar or blend cheese

Directions

1. Put chopped onion, beans, tomatoes, corn, chicken broth, water and spices in the crock pot and stir to mix.
2. Put chicken breasts on top of mixture and make sure they're partly submerged in the liquid.
3. Cook on high for 6-7 hours or on low for 8-9.
4. Before serving break up and shred the chicken breasts if needed.
5. Serve with a few tortilla chips broken up on the top of the bowl, top with cheese and a spoon full (or more) of sour cream.

I used Veggie and Flax Seed Tortilla chips  from Trader Joe's.  They are not only a healthy choice but they taste great and look pretty too.  Let me know what you think if you try this one.