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Tuesday, June 7, 2011

Chicken Tortilla Soup

I’m sure everyone has seen this by now, but in case you didn’t:

Breaking Dawn Part 1 Trailer–Twilight Saga

I have been slightly underwhelmed by the last three films, but I don’t think that is going to stop me from seeing this one. Don’t get me wrong, I loved the books but the hype is kind of over for me.  However, I am happy to see that Jacob still feels that his shirt is unnecessary and it looks like there will be a few steamy scenes :)

I am just hoping that the Hunger Games movies are a little better..

Speaking of books/movies I just picked up a few books at Target – They tend to have a good best seller selection of popular books and a lot of the time they are on sale :) The Help is first on my list. I plan to dive right into it (and probably eat far too many of these while reading..)

Books

Today I bring to you a chicken tortilla soup recipe – Crock pot style!

Cinco15

This version of chicken tortilla soup I have been using for years. I’m not quite sure where I originally got the recipe, but it’s a keeper. Its extremely easy to make –  everything is simply thrown into a crock pot to cook for a few hours. It has lots of flavor, isn't too spicy and is even on the healthy side. I love to serve it topped with sour cream, cilantro and tortilla strips – which is my favorite combination but cheese also makes an excellent topping.

Chicken Tortilla Soup

Printable Recipe

Ingredients:

1 lb boneless skinless chicken breasts

1 (15 ounce) can peeled fire roasted tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

3 1/3 cups chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (14.5 oz) can black beans, rinsed thoroughly

1 (10 ounce) package frozen corn

2 tablespoons chopped cilantro

 

For Tortilla Strips

5-7 (6 in) corn tortillas

Cooking spray

 

 

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Add cumin, chili powder, salt, pepper, and bay leaf. Pour in chicken broth, then stir in black beans, corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

 

While soup is cooking, make tortilla strips.

 

 Before serving, remove chicken from slow cooker and let cool slightly. Shred chicken into bite size pieces and add back into soup.

 

 

To make tortilla strips

Preheat oven to 400 degrees F (200 degrees C).

Lightly spray both sides of tortillas with oil. Cut tortillas into strips, then spread on a lined baking sheet.

Bake for 10 to 15 minutes, until crispy and golden brown.

 

 

Serve with your choice of crispy tortilla strips, shredded cheese, sour cream and/or chopped cilantro (all are delicious additions!)

 

Nicole

2 comments:

  1. I just read "The Art of Racing in the Rain" and loved it! If you're a dog/animal lover, I think you'll really enjoy reading it.

    This soup looks delicious, but I'll have to wait until the temps get down below 90 before I try it out. LOL

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  2. Oh awesome! I am sure I'll love the book then :)

    Yes that is smart! - I made it for Cinco de Mayo and it was too hot for it then ;) haha

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