Wednesday, October 23, 2013

Crock Pot Chicken Tortilla Soup

Today is definitely a soup day.  Here is a hearty soup you can toss is the crock pot and have it waiting for you tonight for supper.  It will make your nose run, which is a sure sign my mother says that it is good soup.      

1 49 oz. can of chicken broth
2 boneless, skinless chicken breasts, cooked and shredded
1 chopped medium onion
1 seeded and finely diced jalapeno
1 14.5 oz. can diced tomatoes
3 cloves of garlic, minced
1 tsp. chili powder
½ tsp. cumin
½ tsp. pepper
Kosher salt to taste
1 cup of frozen corn, or a can of corn (optional)
1 14.5 oz. can black beans, drained and rinsed (optional)

Garnish - You pick but I like it all
Monterey Jack shredded cheese or a Mexican blend
1 Avocado
Green onion
Sour Cream

Salt and pepper your chicken and fry it in a little olive oil until it is done.  Let cool and shred your chicken.  This is a great recipe if you have left over rotisserie chicken.  It saves work for you. 

Chop your onions, pepper and garlic and toss in the crock pot.  Dice up your tomatoes finely (or I just use my hands and squeeze them over the crock pot) and add to the crock pot.

Add the broth, chicken, chili powder, salt and pepper, chili powder and cumin to the slow cooker, and cook on low for 8 hours, or high for 4 hours.  I like adding black beans and corn, but do it toward the end of the cooking time just to heat up.

For garnish cut your tortillas into strips and bake in a 350 degree oven until they are browned and crunchy.  Turn once.  This only takes a few minutes.  Don’t let them burn. 

Serve the soup with the tortilla chips, some shredded cheese, chopped green onion, a dollop of sour cream and salsa, and slices of avocado. 

Stay warm, be happy and may God bless you and yours. 

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