Chicken Tortilla Soup

Chicken Tortilla Soup
4 cups chicken broth
1/2 cup water
1 large can diced tomatoes
1 red onion, chopped (could use a regular onion)
4 cups chicken, chopped/shredded (you could use less)
2 cups black beans (or 1 can, rinsed and drained)
1 1/2 cup corn
1 cup green beans
3/4 tsp cumin
2 tsp chili powder
1/2 tsp chopped cilantro
2 flour tortillas
Olive Oil
Garlic Powder
Grated cheese, for topping

1. Combine all ingredients in your slow cooker. Cover and cook on low 7-9 hours or high 4-5 hours.

2. About 15 minutes before serving time, brush tortillas with olive oil and cut into thin strips. Sprinkle with garlic powder. Spread on a baking sheet.

3. Bake at 375 for 5-10 minutes, until browned and crispy.

Serve soup with tortilla crisps and shredded cheese.

Makes a million servings. Or maybe 10-12.