Crockpot Chicken Tortilla Soup

Throw 2 large Chicken Breasts in the crockpot with 3 cups water and 1 can enchilada sauce.

Crock all day on 'Keep Warm' setting.

When done, shred the chicken, then add about 2 Tbsp of concentrated Chicken Base.

I put the following in my Vita-Mix:
1 Roma Tomato
1 lb Baby Carrots
3 stalks Celery
1/2 Large Onion
3 Cloves Garlic
1/2-1 tsp Cumin
Large Handful of Cilantro
Handful of cheese
2-3 cups HOT water
*If you like spicy, add jalapenos*

Blend on High/Max Speed for about 4 minutes

Then add a can of drained corn and pulse or blend on low (don't puree)

Pour the blender contents into the crock and let heat more.

Garnish with crushed tortilla chips, sour cream, jalapenos, salsa, avocado... whatever you'd like!

Freeze leftovers for an EASY thawable meal!