January 16, 2015

Chicken Tortilla Soup Recipe


One of the things I do like about Winter time is the soups, I love cooking and finding new things for us to try. Most days and most of the time I am cooking for one {myself}, my son is a little picky and wont eat allot of the foods that I make. Hoping one day he will outgrow that and enjoy the dinners with me. This soup was amazing and as a added tip, if you like spicy soups add in a minced jalapeno {which I did} This one was crunchy with the home made friend chips on top and full of flavor and I just love avocados.

This one I found over here on lilluna's blog

Chicken Tortilla Soup Recipe
 
Ingredients
  • 1 lb chicken breast cooked and shredded
  • 1 15 oz can corn
  • 1½ 15 oz diced tomatoes drained
  • 1 can black beans, drained
  • 6 cups chicken stock
  • ½ tsp. cumin
  • ½ cup onion chopped optional
  • 1 small can diced green chilis
  • 2 tsp. minced garlic
  • ¼ tsp. chili powder
  • 1½ tsp. salt
  • ¾ tsp. pepper
  • monterey jack cheese, shredded
  • corn tortillas for chip topping we cut and fried corn tortillas
  • avocados cubed
Instructions
  1. Cook and shred (or cube) chicken.
  2. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
  3. Add cheese just before serving.
  4. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados too!


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