Chicken Tortilla Soup with Avocado and Blue Cheese

Ingredients

• 4 frozen boneless skinless chicken breasts
• 32oz organic chicken broth
• 28oz red enchilada sauce
• 4oz diced green chilies
• 1 cup onion, chopped
• 1 T. garlic powder
• 2 cups carrots, chopped
• 1 cup frozen pea
• 1 pkg taco seasoning (all natural and no msg)
• 2 cups california mix frozen vegetables
• tortilla chips
• 1 avocado, sliced
• crumbled blue cheese

Instructions

1. To large crock pot add chicken, chicken broth, enchilada sauce, green chilies, onion, garlic powder, carrots, peas, and taco seasoning.
2. Cover and cook on high, 6 hours (if chicken thawed cook 4 hours).
3. 30 minutes before serving add california mix vegetables, stir, cover and cook.
4. Add chips to serving bowl, ladle in soup, and top with sliced avocado and crumbled blue cheese.