It has gotten cold where we live, and this soup is an easy one to prepare first thing in the morning and have waiting for you. I sometimes complicate it, only by adding lots of optional toppings, the list is endless! I found the recipe (and the picture) on Allrecipes.com but modified it a good deal to suit my needs.
Slow Cooker Chicken Tortilla Soup
1.5 lb chicken breasts
1 can diced tomatoes
1 can enchilada sauce
1 can black beans, drained
1 4oz can green chiles, diced
2 cloves garlic, minced
32 oz chicken or vegetable stock
1 t cumin
1 t chili powder
1/2 t salt
1/4 t pepper
baked tortilla strips
Place uncooked chicken and all remaining ingredients (except toppings) into the crock pot. Cover and cook on low for 8 hours or on high for 4-5 hours. Shred the chicken one hour before done. Serve the soup with assorted toppings. Serves 8 and reheats well.
This sounds YUMMY! Will definitely be trying it. Britta
we had this the other day, what a wonderful treat!