Sunday, October 20, 2013

CHICKEN TORTILLA SOUP


This week my crock pots were the most used item in my kitchen. I used one of them about 24 hours straight. I only took time to wash it out and started it back up again. I slow cooked 3 pork roasts, shredded them, and then froze them for a retirement party next week. When I bought the roasts I thought the bigger the better, but that wasn't such a good idea after all. They would only fit in 2 of my crock pots. So of course I was cooking pork roasts all day and night. Thank goodness I didn't have to watch them cook! Later I will thaw them out and add fresh homemade BBQ sauce for pork sliders at the party. Then two days later we had a luncheon for Boss’s Day. We decided to keep it simple so we had soup, salad, and dessert. Since I would be cooking the soup at work I wanted something quick and easy without a lot of cutting involved. I found this recipe for chicken tortilla soup and kind of revamped it for our tastes.  It was really easy to carry to work and quickly prepare using canned vegetables. I went ahead and cooked the chicken, and cut up my onions and peppers the night before so my soup would not have to cook as long. This would also work well with left over rotisserie chicken or even leftover turkey after Thanksgiving. You could also substitute Rotel tomatoes if you like more of a kick to your soup. The soup was very tasty with just the right amount of kick to it. I think the enchilada sauce makes the difference in the taste of this soup compared to other versions I have tried. Next time I make this soup I’m thinking about using adding some zucchini and avocados to it as well. This one will stay in my rotation files for a long time.


INGREDIENTS:

1 lb. of boneless, skinless chicken breasts or thighs
1 10 oz. can of red enchilada sauce
1 can of black beans
1  15 oz. can of diced tomatoes
1  can of corn
2 cloves of minced garlic
1 medium onion chopped
1 green bell pepper chopped
1 tsp. of cumin
1 tsp. of chili powder
1 tsp. of salt
¼ tsp. of black pepper
DIRECTIONS:  Spray the crock pot with PAM. Combine all the ingredients in the crock pot and cook on high for 3- 4 hours or on low for 6- 8 hours. When the soup is done remove the chicken and shred it with a fork and then return it to the soup. Stir well and serve with tortilla chips and shredded cheese on top. 

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