Time-to-Eat Tuesdays

Crock-pot Chicken Tortilla Soup & Homemade Tortillas

2 boneless, skinless Chicken Breast (frozen works great)

1 small onion, chopped

2 cans Rol-Tel   (I used tomato and chili to add extra spice)

1 cup Frozen Corn

2 cups Chicken Broth (you can use 2 cans or make your own with bouillon cubes)

1 1/2 cups Water

1 packet Taco Seasoning

Cheese and Sour Cream for Topping (optional)

4 or more Flour or Corn Tortillas

Cooking Spray

Salt

To make the Soup:

Mix together in the Crock-Pot: Onion, Rol-Tel, Corn, Chicken Broth, Water, and Taco Seasoning.

Add Chicken so it is at least partly submerged in the mixture.

Bake on Low for 8 hours or on High for 4 hours.
Before serving, take out Chicken and shred. Mix in with soup.

Serve with Tortilla Chips, Cheese (I used Mozzarella), and Sour Cream

Homemade Tortillas
I would suggest making these at least one hour before serving so they have a crispy texture.

Preheat oven to 400*

Spray tortillas with Cooking Spray on both sides
Cut into triangles using a pizza cutter
Sprinkle with Sea Salt
Bake for 5-6 minutes or until edges are golden brown