Chicken Tortilla Soup

This soup was really good.  I will definitely be making this again and soon.  We even enjoyed it leftover for several days.  One of my favorite things about the recipe is how the chicken is cooked.  I had never baked chicken and then shredded it…really fast and delicious.
Chicken:
Drizzle a little olive oil over the chicken breasts and/or on the baking sheet.  Season with cumin, chili powder, a little salt, and some garlic powder.  Bake at 375 until no longer pink.  Shred.
We used the shredded chicken in soup and later in the week in quesadillas.
Chicken Tortilla Soup
servings: 6
1 onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
1 can of rotel
4 cups of chicken broth 
1-2 cups of water
3 T of tomato paste
1 can of black beans, drained
1 T of cornmeal dissolved in warm water
cilantro
chili powder
cumin
salt
shredded chicken
Toppings (optional)
avocado, diced
corn tortillas, cut into strips
sour cream
jack cheese  
Place all the ingredients in a crock pot and cook on low for 4-6 hours.  Add more water as needed.  Serve with corn tortillas and any other additional toppings mixed in the soup.  Store bought tortilla chips are also good crushed on top.
Happy Birthday Jake!  Love, Sis


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