Thursday, October 20, 2011

Chicken Tortilla Soup

To be honest, I don't know why it took me so long to try this recipe but I'm sure glad I did! I made it for the first time last winter and it is very simple to make and the best part about it: you can pump up the spice level if your family prefers hot food! Here ya go!

1 lb bonless skinless chicken breasts (I use two large ones)
1 medium onion finely chopped (I only used half)
1 can diced tomatos with chilis, undrained
1 can (10 oz) mild enchilada sauce (or medium or hot, whichever you prefer)
1 can (4.5 oz) chopped green chilis, drained (I use mild but here's another chance to spice it up)
1 can chicken broth 1 can corn, drained (this time around I used half of a small bag of frozen corn)
chopped garlic (I used about a tablespoon full)
2 teaspoons of chili powder
1.5 teaspoons of cumin (I've made it before without and it tasted just fine)
5 soft corn tortillas cut into 1 inch pieces
1 can of beans drained (kidney, black beans, pinto, whichever you prefer or have on hand)

Spray your crockpot with non-stick spray and place your trimmed chicken breast in the bottom. Top with your "chunky" ingredients.

Top those with the can of tomatos, sprinkle with seasonings and layer with tortilla pieces. Pour the liquids on top.

Cook for 6-8 hours on low. Pull the chicken breasts out, shred with fork then return to pot.

You could top with sour cream and shredded cheese if you'd prefer. Enjoy!

This time around I got smart and rather then let the leftover tortillas from the package go bad, I divided them into groups of five and put them in a freezer bag and froze them for my next round of tortilla soup!

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