Categories: Chicken, Main Dish, Slow Cooker, Soup, Tex-Mex

Ingredients

• 1/4 onion, chopped
• 2 garlic cloves, crushed and chopped
• 3/4 bell pepper, chopped (green, yellow, and or red)
• 1 tablespoon oil
• 2 chicken breasts, cooked and cubed
• 10 3/4 ounces condensed cream of chicken soup
• 15 ounces tomato sauce
• 2 cups water
• 2 teaspoons chicken bouillon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup frozen corn
• 8 ounces tortilla chips
• 1 cup cheese, shredded (Mexican blend = Mild Cheddar, Monterey Jack, Queso Quesadilla, and Asadero)

Directions

1. In large pot; onion, garlic, and bell peppers in oil.

2. Add chicken, soup, tomato sauce, water, spices, and corn.

3. Bring to a boil.

4. Cover and simmer 45 minutes, stirring occasionally.

5. Crush tortilla chips into each bowl.

6. Ladle soup over the top.

7. Sprinkle with cheese.

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