Monday, October 10, 2011

Maggie's Chicken Tortilla Soup

Chicken Tortilla Soup seems to be one of those fantastic staples when it comes to the soup arsenal in any kitchen.  There are many different ways to make it and my sister-in-law, Maggie, has made up her own recipe, kind of a compilation of many she has tried and liked in the past.  

Maggie's Chicken Tortilla Soup
3-4 large chicken breasts or one roasted chicken from the store
1 onion
A few cloves garlic
Taco seasoning (one store bought packet or homemade equivalent
1 (8 oz.) bag froen corn
2 cans black beans
1 can stewed tomatoes
1 can iced tomatoes
1 can Ro-Tel
1 box chicken broth
Handful of tortilla chips
Cook onion unil soft, add garlic and cook until transparent.  Add taco seasoning an cook all together for a bit.   Pour the onions and garlic in the bottom of the crock pot.  Rinse off the black beans and add them to the crock pot.   Lay chicken breasts on top of the beans and then dump everything else on top.  
 







  Cook in crock pot on low or 6-8 hours or on high for 3-4 hours.  Before serving, if using chicken breasts, remove and shred.
  
Serve with chips, salsa, sour cream, guacamole or avocado.
Needless to say, everyone has to try it before serving....just to make sure, you know!
The girls want to know where their bowl is!
Quick little tip....always use the slow cooker liners....makes the clean up nothing!
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