Mexican Chicken Tortilla Soup Crock Pot Style

*6 Chicken Tenders fresh or frozen cooked in a tablespoon of oil in frying pan over medium heat with lid. Cook until they brown. Sprinkle minced garlic and seasoned salt like Deverle’s Season or Season All onto cooked chicken and cut them into chunks cook for about one more minute and then add to Soup ingredients below.

In Crock pot put the following:

*2 1/2 cans 14.5 ounces Chicken Broth with less sodium
*1/2 teaspoon Minced Garlic or 3 fresh cloves of Garlic minced
*1/4 teaspoon Ground Cumin
*1 1/2 cups Frozen Corn
*1 cup Chopped Onion
*1/2 to 3/4 teaspoon Chili Powder
*1 tablespoon lemon juice
*1 1/2 Cups Chunky Salsa (I used mild )

When serving you top with Monterey Jack Cheese and corn tortillas cut in strips and fried or I just used White Tortilla Chips. Serve immediately.

Cook in crock pot for 2-3 hours on low.

Recipe is adapted from many tortilla soup recipes.