Thursday, November 13, 2008

Chicken Tortilla Soup

2 cans crushed or diced tomatoes
1-2 cans chicken broth (depending on how thick or runny you like it. I like about 1 1/2)
1 can pinto beans
1 can black beans
3 chicken breasts (More or less depending on what you want. I take mine right out of the freezer and plop them in!)
1 onion, diced
salt and pepper to taste
1/2 pkg.-1 pkg. taco seasoning

Stir all ingredients in crock pot and cook on low 5-6 hours. Take out chicken and shred with two forks. Add chicken back to soup along with 1 can corn. Cook 30 min.-1 hour longer.

Serve with sour cream, shredded cheese, and cilantro.

You can also butter and salt tortillas, cut into 4ths, put in broiler until slightly golden brown and bubbly (I guess this is where the "tortilla" part comes in in "Chicken Tortilla Soup!"). Or you can also serve with Frito Lay's corn chips.

No comments: