April 27, 2009

Chicken Tortilla Soup

I make this recipe in the crockpot and let it cook all day while I am at work. Chicken comes out very tender and the spices have plenty of time to blend well.

2 chicken breasts, skinless and boneless
2 cups frozen corn
2 cans chicken broth
1 can Rotel tomatoes
1 can tomato puree
1 can black beans, drained
2 garlic cloves, pressed
1 tsp Lawry's seasoned salt
2 tsp cumin
2 tsp chili powder
1 tsp red pepper flakes
1 tsp black pepper

Mix all ingredients together in crockpot. Heat on low for 8hrs (I am usually gone for 9hrs). Serve with tortilla chips. Tofutti sour cream on top is also good.

2 comments:

rachel vaughn said...

i switched some things up because i just used what we had in the house, but this was yummy!

rachel vaughn said...

Made more of this this week. yumma. I can never just follow a recipe. i think i put in:

2 chicken breasts, skinless and boneless
1 cup frozen corn
1 can chicken broth
1 can tomatoes
1 can tomato paste
1 can black beans, drained
1 c. pinto beans
2 garlic cloves, pressed
1/2 tsp Lawry's seasoned salt
2 tsp cumin
2 tsp chili powder
1/2 c. salsa
1 tsp black pepper
husband adds new mexico green chilis

i never get started early enough, so i boiled frozen chicken and then added it to soup.
used baked corn tortillas to add at dinner time.