Sunday, December 11, 2011

Chicken Tortilla Soup

Here it is...probably my most-requested recipe ever--and probably one of the easiest!  How long does it take you to open 5 cans?  Well...that's how long it will take you to throw this together!

I really can't take credit for it, though.  The original came from the Fix It and Forget It cookbook, but I have modified it so much over time that it has kind of taken on a mind of its own.  You can switch out the types of beans, meat, and level of spiciness to fit your taste.

This is also one of the few recipes I could make while I was pregnant and on salt restriction due to my super cankles.  Simply buy the "no salt added" versions of the canned stuff for a lower-sodium alternative.

There is no "right" way to make this...but here's my favorite rendition:

Chicken Tortilla Soup
Serves 8+

2-3 chicken breasts (you can just throw them in frozen!)
1 can diced tomatoes
1 can tomato sauce
1 can Rotel
1 can corn
1 can black beans
1 cup salsa (mild, medium, hot...whatever your taste)

Garnishes:
Tortilla chips
Sour cream
Shredded cheese
Chopped green onions
Whatever else you like!

1.  Dump all of the above ingredients in the crockpot (no need to drain anything) & cook for 6-8 hours on low.
2.  Before serving take chicken breasts out, shred them & return them to the soup.

...and you are DONE!  THAT'S IT!!!

Put some tortilla chips in the bottom of a bowl, dump some of this yumminess on top, & garnish with sour cream, cheese, green onions...whatever taco-like toppings you like!

FYI:  This recipe makes A LOT, but freezes great!  So have a couple of containers on hand.

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