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2012 is tomorrow! WOW! This year has been a good one to my family. I am so excited to see what next year has in store for us :) I hope you all have a fun and safe new years tonight, filled with great food and company!
To me, there is nothing more comforting on a cold winter day than a nice warm bowl of soup. I was browsing the internet last week for recipes for this week’s menu. I stumbled upon this recipe and immediately jotted it down on my grocery list. The good thing about this recipe, is most of us have all the ingredients on hand! My hubby raved about how delicious this recipe was and we both agree that this will be cycled into our dinner rotation!The other great thing about this recipe is that it literally took 10 minutes to throw together. Open all the cans, dump them in the crock pot, stir in the spices, stick in the raw chicken breasts and let the crock pot do its magic. Seriously. How easy is that?!
CROCKPOT CHICKEN TORTILLA SOUP
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
shredded cheddar or Mexican blend cheese
Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.
(recipe from: Miller Musings)