Friday, March 13, 2009

Busy Mom Chicken Tortilla Soup

4 chicken breasts (can be frozen)
1-10oz can enchilada sauce
1-15oz can corn, drained
1-15oz can black beans, rinsed and drained (optional)
1-15oz can diced tomatoes, or crushed tomatoes in puree
1 4oz can diced green chilies
3-15oz cans chicken broth
¾ cup chopped onion (can use frozen)
2-3 cloves garlic, minced
1 large bunch cilantro, chopped fine and divided – half for soup and half for garnish
1 tsp cumin
½ tsp chili powder
1 tsp salt
½ tsp pepper
1 bay leaf

Combine all ingredients a crock pot and cook on high for 3-4 hours, or low for 6-8. Before serving, shred or chop chicken then return to the soup. Traditional serving is with a squeeze of lime juice, reserved cilantro, diced avocado and tortilla chips or homemade tortilla strips. Sour cream and shredded cheese are also good toppings. Depending on how spicy you like things, you can use more chili powder and/or the hotter green chilies and enchilada sauce. We like things mild and this recipe reflects that.

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