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
- Cook and shred (or cube) chicken.
- 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).
- Add cheese just before serving.
- 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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