Wednesday, December 7, 2011

Chicken Tortilla Soup

This recipe is one that a friend of mine gave me several years ago.  I've added a few personal touches to it over the years, adapting it for the slow cooker.  It's the perfect soup for a cold evening.  Enjoy!

2 large boneless, skinless chicken breasts
2 cans chicken broth
1 can Rotel tomatoes (undrained)
1 can corn (undrained)
1 can Great Northern Beans (drained and rinsed)*
1 tsp. chili powder
1 tsp. ground cumin
4 large flour tortillas
Vegetable oil

1.  Place chicken breasts in the bottom of a large slow cooker.  Combine all ingedients except for tortillas and oil and pour over chicken.  Cook on low for 7-8 hours,
2.  When you arrive home in the evening, preheat oven to 400 degrees.  On baking sheet, brush both sides of 2 tortillas with oil.  Use a pizza cutter to cut into small strips.
3.  Bake for 5 minutes.  Repeat with remaining 2 tortillas.

Serve soup hot, with baked tortilla strips as garnish.  Delicious!

*You can substitute the great northern beans with black beans.  Don't forget to drain and rinse.

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