Friday, 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
  • 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
  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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