Not too long ago, Andrea put a challenge out to "fellow bloggers" to put a favorite recipe on their blogs. So, here's mine. This is actually a recipe I made for the first time yesterday -- for after Marc's foot surgery. We both really liked it, and my parents were here (watching Luke during surgery). They both liked it as well.
I realize there are quite a few chicken tortilla soup recipes out there. Here's one variation.
This recipe is not a "Sarah Original" (like my baked beans on an earlier post). It's from a cookbook we received for our wedding (or should I say I received -- Marc hasn't used any of the cookbooks "we" received).
Anything good for the crockpot is worth taking note of, in my mind!
Chicken Tortilla Soup
4 chicken breast halves (cut up into pieces)
2 15-oz. cans black beans, undrained
2 15-oz. cans Rotel tomatoes
1 C. Salsa (mild, medium, or hot -- whichever you prefer)
4-oz. can chopped green chilies
14 1/2 oz. can tomato sauce
Tortilla Chips
Grated Cheese
**We also used sour cream for the top
1) Combine all ingredients except chips, cheese, and sour cream in crockpot.
2) Cover. Cook on low 8 hours.
3) To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and sour cream.
ENJOY!
Christmas celebrations
2 days ago
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