Crock Pot Dinner

During the summer in AZ I like to fill the crock pot and put it on the back patio so I don't heat up the house.

Chicken Tortilla Soup

2-1/2 teaspoons vegetable oil
6 (6 inch) corn tortillas, into ½ inch strips
3 cups chicken broth
1-Taco seasoning packet
½ teaspoons ground cumin
½ chili powder
½ teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
4 cups frozen whole kernel corn, thawed and steamed
2 skinless, boneless chicken breasts, cut I halves cut into bite sized pieces, cook until not longer pink
1/2 cup salsa (Pica de Gallo or add some regular salsa)
½ cup fresh cilantro (save half for garnish)
2 cups cheddar cheese (save half for garnish)

Directions: Heat 2 teaspoons of the oil in a large pot over medium heat. Cook half of the tortilla strips stirring often, until crisp. Drain on paper towels. Repeat with the remaining tortilla strips and set aside.

Cook chicken until no longer pink. In another pot add the broth, cumin, chili powder, and oregano until boiling, then stir and simmer. Add the rest of ingredients (leaving out ½ the cilantro and ½ the cheese to use as a garnish). Ladle into individual bowls and enjoy.