Soup.

31 Jan

I made some chicken tortilla soup in my slow cooker last night (for consumption today), and it is gooooood. I thought I would provide the recipe for those of you who might get inspired to do a little cooking of your own.

Chicken Tortilla Soup

Ingredients:
(1) 28 oz can whole tomatoes
(1) can enchilada sauce
(1) can black beans
(1) small package frozen corn (about 10 oz)
(2) large-ish boneless, skinless chicken breasts
(1) box of chicken broth (more or less 4-5 cups)
(1) small can chipotle peppers in adobo sauce
(1) poblano pepper
(1) small (or 1/2 of 1 large) red bell pepper
(1) clove of garlic
(1) tablespoon chili powder
(1) tablespoon cumin
(1) tablespoon onion powder
-salt to taste-

Instructions (they are simple)
1. Dice poblano and red bell pepper. You may also dice the chipotle peppers in adobo sauce if you want them to remain in the soup. Conversely, the chipolte peppers in adobo sauce can be dumped in the pot with everything else.
2. THROW EVERYTHING IN crockpot/slow cooker/large soup pot. I put the chicken on the bottom so it cooks first, but there is really no practical need for that, since it all cooks together.
3. Cook soup in crock pot/slow cooker on low for 8 hours, or about the same time in your soup pot.
4. Before serving, remove the chicken breasts to a plate and shred them. You may also wish to remove the chipotle peppers at this time if you don’t wish for them to be in your soup (or dice them and add them back)
5. Return chicken to pot and stir. Add more broth if needed.
6. Garnish soup with tortilla chips and an appropriate mexican cheese of your choice.

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