The other day I was hanging out with my friend Elisabeth and she had chicken tortilla soup in her crockpot. I got the craving for it right away and made it the very next day. The recipe she had was from our friend Kristen. I didn't have everything that hers called for, so I kind of winged it and it turned out just the way I like it. This is so versatile. You could put beans in it or anything you have on hand really.Chicken Tortilla Soup
3 chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1(10 ounce) can enchilada sauce (I used a green sauce and it was so good)
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 cloves garlic, minced
3 cans of chicken broth
1 tsp cumin
1tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 (10 ounce) package frozen corn
tortilla strips, sliced avocado, green onions, shredded cheese for serving.
Put everything into the crock pot and cook on low for 6 hrs. Remove chicken breasts and let cool. Shred them with a fork and return them to the crock pot and simmer another hour or as long as you need to until dinner. Put the tortilla crisps, avocado, green onions into a bowl and pour the soup over it. Top with cheese.
1 comment:
Mmm - looks wonderful! I hope you consider submitting this to the Foodie Films event where we are featuring Mexican inspired recipes! Details are in my blog's left sidebar :)
Post a Comment