Tortilla Soup

3 to 4 frozen chicken breasts
2 boxes chicken broth
2 cans corn
2 cans diced tomatoes w/lime & cilantro
1 small jar picante paste mild salsa
1 tsp. cumin
½ c. fresh cilantro

Fixings:
Shredded cheese
Tortilla Chips
Limes, quartered
Guacamole

In a crockpot, place frozen chicken in the bottom and cover with chicken broth (you will add more later.)
Add corn, diced tomatoes, picante paste, and cumin.
Let cook on HIGH for 4 to 5 hours. The soup will be thick at first.
Right before you serve the soup….shred the chicken (put it back in pot), add the fresh cilantro and the rest of the chicken broth. (the more you add the soupier it will be). Makes 8 to 10 servings.
The fixings are added to the soup after you’ve served yourself.

I got this recipe from one of my friends and I love it and my family loves it.