Crock Pot Chicken Tortilla Soup, SNOW DAY!!!

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Since the schools are closed and the roads are icy, stay in and stick some soup in the crock pot or save this for a day when you are back at work. This is easy and delicious AND can sit and stew all day long.

What you need:
Crock Pot
Chicken breasts or thighs
1 cup carrots
2 zucchini
2 cans diced tomatoes
4 cans of chicken broth
1/2 onion
Garlic
1 cup pinto beans
Corn tortillas
2 tbsp cumin
Salt and pepper sprinkles
1tbsp dried oregano

Dice all of your veggies along with the chicken and put in your crock pot. Add your broth, diced tomatoes, beans, and spices. If you are gone for 10 hours or more place on low. If you are gone for less than 5 hours place on medium and 2 hours or less, place on high.

When you are ready to eat quickly slice some corn tortilla, toss with olive oil and bake at 375 for 7-10 min.
A yummy side dish is my made over California guacamole. Not sure if it is a California thing or something my mom just did growing up. Avocado with sour cream, the made over version has Greek yogurt instead of sour cream, yummy!!!

Made Over Cali Guac.:
2 avocados
1 tbsp non-fat Greek yogurt
Dice tomato

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