Slow Cooker Chicken Tortilla Soup

Some days there are just not enough hours!! We live 30 minutes from town so any day we need to head to town causes a struggle for meals. We are currently having lots of appointments in town, a good excuse to use the Crockpot! This week I tried a new recipe, Slow Cooker Chicken Tortilla Soup. Chicken Tortilla soup is very popular in our area, but I have never eaten it! My husband and daughter both like it, but I didn't even realize the one they like is cheesy and I made a non-cheesy one. Hubby said the new recipe is now his favorite!! Oldest son is now a fan and I thought it was really good! The jury is still out on oldest daughter! I will say I am not a fan of spicy foods but with the sour cream this soup was not too spicy at all!!
 With temperatures in the single digits this week, it was the perfect time to try a new, easy recipe for some spicy soup!!

Slow Cooker Chicken Tortilla Soup

2 lg boneless, skinless chicken breasts
1 packet of Fajita seasoning
1 med. onion, chopped
2 cans Rotel tomatoes with green chilies
1 can Black beans, rinsed and drained
1 cup frozen corn
1 bell pepper, your color choice (I used green)
4 cups chicken broth
2 cloves garlic, minced
1 bay leaf
Tortilla strips or chips, cheese, sour cream, avocado-for topping

Add all but your toppings to slow cooker and mix. Cook on low for 6 hours, then shred the chicken breasts and cook for an additional 20 minutes.
Serve with your favorite toppings.
Leftovers are very good!!

Thanks for stopping by!
Until later~