Tuesday, November 19, 2013

Crockpot Chicken Tortilla Soup.

Today it is a brittle -10 and tomorrow is expected to be near the -30's. And when I say brittle, I mean that anything that is plastic breaks when you move it! Extension cords, toy dump trucks, sleds, they all are breakable and brittle at that temp. So today on this brittle day we are having this soup. Though tonight I am going to try this with taco meat instead of chicken, mostly because I have plenty of moose but have a small limited supply of chicken. This is a flavorful soup and perfect for cold nights like tonight!

Crockpot Chicken Tortilla Soup
2 chicken boneless chicken breasts.(Or 1 lb taco meat cooked, I am actually using stew meat)
2 cans Rotel tomatoes (if you don't have rotel you can use salsa)
1 can black beans rinsed and drained
1 can kidney beans rinsed and drained
1 can corn
1 onion chopped
2 cans chicken broth
1-2 cups water
1 TBSP garlic powder
1 TBSP chili powder
1 TBSP ground cumin
1 TBSP dried cilantro
tortilla chips(you can bake cut corn tortillas to make crunchy chips too)
sour cream
Cheese Mexican blend or cheddar.

Put chopped onion, cans of beans, Rotel, corn, broth, water and spices in Crockpot. Stir to mix. Put chicken on top of mixture. Make sure they are partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving, take chicken breast out and shred. put back in soup. Stir and serve. Put chips on the bottom of bowls, ladle soup over  and top with cheese and sour cream. Enjoy!

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