This soup was really good. I will definitely be making this again and soon. We even enjoyed it leftover for several days. One of my favorite things about the recipe is how the chicken is cooked. I had never baked chicken and then shredded it…really fast and delicious.
Drizzle a little olive oil over the chicken breasts and/or on the baking sheet. Season with cumin, chili powder, a little salt, and some garlic powder. Bake at 375 until no longer pink. Shred.
We used the shredded chicken in soup and later in the week in quesadillas.
Place all the ingredients in a crock pot and cook on low for 4-6 hours. Add more water as needed. Serve with corn tortillas and any other additional toppings mixed in the soup. Store bought tortilla chips are also good crushed on top.