Crock Pot Chicken Tortilla Soup

• 1 lb chicken (fresh, frozen, pre-packaged, canned, rotisserie, leftover whatever you have on hand.)
• 12 ounces corn (fresh, canned or frozen)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can Fiesta nacho cheese soup or (10 1/2 ounce) can cheddar cheese soup
• 1 (16 ounce) can chicken broth or (16 ounce) can stock
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1/2 tablespoon onion powder
• 2 minced garlic cloves
• 3 dashes cayenne pepper sauce (like Frank's Red Hot)
• 1 (1 1/4 ounce) package taco seasoning
• salt and pepper
• tortilla chips
• cheddar cheese
• sour cream, to top when serving

1. Put all ingredients in the crockpot and stir to incorporate together.
2. Place on high 4-6 hours or low 6-8 hours.
3. Do not keep opening lid as this slows cooking time by 30 minutes every time.
4. If too thick add more broth or water to thin out.
5. If stovetop method is preferred just make sure the chicken is cooked thoroughly.

chicken, corn, cream of chicken soup, cream of celery soup, fiesta nacho cheese soup, chicken broth, tomatoes, onion powder, garlic, cayenne pepper, taco seasoning, salt, tortilla chips, cheddar cheese, sour cream

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-335968 (may not work)