The recipe originally came from Recipezaar, called Amazing Chicken Tortilla Soup. Of course, I always tweak things a little based on what I have on hand and my family tastes (not too spicy, no chunky vegetables, etc), so here was the version I served up last night:
I started by making chicken stock (one whole chicken, half gallon of water, salt, pepper and carrots -- or use canned stock, about 5- 14 oz cans and about 4 chicken breasts). After that simmered for the morning I strained it into the crock pot, deboned the chicken and threw it in the broth.
I also added:
- 1 tsp. Onion powder
- 4 cloves garlic
- 1/2 medium green pepper, chopped
- 2 cups frozen corn
- 2 tsp. cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 15 oz can tomato sauce
And, a couple extras I had around:
- 2 cups of cooked brown rice
- 1 can black beans
I deboned the chicken at lunch and put it in the crock pot on low for the afternoon (4-5 hours -- probably more than it really needed) and we ate it for dinner with some oven crisped corn tortillas. I forgot to pull out the sour cream, but that would be ideal as well!
And, I have enough left over, now in the freezer, for two more meals.
I think it could have been a little spicier, but most of my kids said it was perfect. It was definitely flavorful, though.
For more Kitchen tips head over to Tammy's blog.