Thursday, February 9, 2012

CrockPot Chronicles: Fiesta Chicken Tortilla Soup

Are you ready for a fiesta in your mouth?
Here is the recipe to make it happen!

  • 1 lb shredded, cooked chicken
  • 1 (15oz) can whole peeled tomatoes, mashed
  • 1 (10oz) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4oz) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5oz) can chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 (15oz) can black beans
  • 1 (10oz) package frozen corn
  • 7 corn tortillas
  • vegetable oil

I planned on serving the soup for an early lunch,
so the night before I shredded my chicken,
 minced my garlic and chopped my onion.
I put them in containers and kept them in the fridge over night.

In the morning I placed the chicken, onion, 
garlic, tomatoes, chilies, chili powder and cumin in the Crockpot {1}.
I added 2 cups of water {2}
followed by the cans of enchilada sauce and chicken broth {3}.
Lastly I put in the corn and black beans and mixed it all together {4}.
I then left it to cook for about 3 1/2 hours on high.

Next step,
baking tortilla strips.
Preheated oven to 400 degrees.
I cut tortillas into strips and then
poured vegitable oil over them.
I Placed the strips on a backing sheet and baked them for about 10 mins.
When finished, I added salt to taste.

I topped the soup off with sour creme, 
cheddar cheese, avocado and tortilla strips.

Then BAM...
fiesta in your mouth!

1 comment:

Jarah said...

This looks awesome! Trying this soon!