Chicken Tortilla Soup

  •  2 large or 4 small cans chicken
  • 1 can diced tomatoes & green chilies (I use “zesty” variety)
  • 2 large cans tomato sauce
  • 3 cups frozen corn
  • 1 tbsp minced garlic (or 2 cloves fresh minced)
  • 1 sweet onion, diced
  • 1 tbsp taco seasoning
  • 1 tbsp ranch dressing mix
  • about 1 cup water (more as needed during cooking)
  • A few sliced jarred jalapenos (optional)
  • 1 bay leaf (optional)
  • Salt and black pepper to taste

Cook in slow-cooker all day or on stove top 30 minutes or so. Add water if needed. Remove bay leaf. Serve with your favorite toppings (shredded cheese, tortilla chips or strips, a dollop of sour cream, diced avocado, fresh lime juice, and/or cilantro).

Can also add one can of Spanish rice or a handful of uncooked white or brown rice.

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