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Chicken Tortilla Soup -onion -roasted peppers -garlic -diced tomatoes -black beans -strips of corn tortilla (note: if you add these at the beginning of cooking, they will cook into your soup and give it more of a chili consistancy. If you want them to remain in tact, add them 15 minutes or so before you are ready to serve.) -a chicken breast or two -chicken broth -chipotle flakes -cumin -s
sauteing 1 pound boneless, skinless chicken breasts coarse salt and fresh black pepper 1 large onion, diced 4 cloves garlic, minced 1 tablespoon tomato paste 1 chipotle pepper in adobo, minced (or 2 or 3 if you like it real spicy!)
Chicken Tortilla Soup (crockpot!) WOW!WOW!WOW! SOOOO good! NOTE: Use 1 TBS Cumin and 1 TBS Chili Powder (I had Chipotle Chile Pwd on hand & worked great!). Also, for chkn broth: Dissolve 3 chicken bouillon in 2 cups water for better flavor. Otherwise, it's a bit bland. PS We put a dollup of sour cream, cilantro and broke apart tortilla chips to sprinkle on top (MMMMMMMMMMMMMMMMMM!)
If you have any leftover turkey from Thanksgiving, I have a great recipe idea. This Tortilla Soup recipe is my newest favorite, and it’s a perfect way to use up your turkey leftovers. I served it tonight, and I couldn’t stop eating it. If you don’t have any turkey leftovers, feel free to use cooked chicken (or a rotisserie chicken is perfect if you’re in a hurry).