Traditional tortilla soups usually contain no meat and can have a thin, runny texture. But this recipe has the special added treat of chicken which can make it a nutritious main course as opposed to just a side item. Also, the tomato base for the soup provides a thick and rich texture that makes it a perfect comfort food after a long, hard day.
What you will need:
2 cans (15 oz.) black beans, undrained
2 cans (15 oz.) Mexican stewed tomatoes
1 cup salsa (mild, medium or hot to taste)
1 can (4 oz.) chopped green chillies
1 can (14 ½ oz.) tomato sauce
1 cup tortilla chips, crumbled
Whole tortilla chips.
2 cups grated cheese
4 chicken breast halves
Combine all ingredients (except chips and cheese) in a large slow cooker. Make sure that the chicken breasts are covered with the stewed tomatoes for maximum flavor results. Cover and cook on low for 8 hours. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir the chicken back into the soup. Stir in crumbled tortilla chips. To serve, put a handful of whole tortilla chips in each soups bowl. Ladle soup over the chips and top with cheese.
Try variations of this recipe such as adding a small portion of chopped fresh cilantro, try a different salsa, or even add a dollop of sour cream when serving. Using the "hint of lime" flavored tortilla chips also add a special flare to the recipe. Prepare some Mexican rice as a side dish and place a half cup of the rich into the soup bowls on top of the whole tortilla chips before adding the soup. Use your imagination and make this recipe your own and your family's favorite.
Just imagine this wonderful meal waiting for you when you get home from work! This is why we love our slow cookers so much. They allow us to make dishes that would take all day if prepared in the traditional method. This wonderful tortilla soup is sure to be a big hit with the entire family!
Published by Kay Fair
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