Sunday, January 4, 2009

chicken tortilla soup

Chicken Tortilla Soup

4 uncooked boneless, skinless chicken breast halves
2- 15oz cans black beans
2- 15 oz cans of petite diced tomatoes
1 cup salsa
1- 4 oz. can of green chilies, undrained
1- 14 1/2 oz. can of tomato sauce
1 large can of black olives, chopped
1 can of corn, drained
chopped onion, to taste (I do a whole medium sized one)
1-2 cloves garlic--to taste
handful fresh cilantro
2-3 tbsp. chili powder (however much you want to add)
2-3 tsp. tumeric
1-2 tsp. cumin
1/4 cup brown sugar or Splenda brown sugar mix--this cuts the acidic nature of the tomatoes which I don't care for.

Tortilla chips (The best are the Lime Tortilla chips)
Sour Cream
Shredded Cheese
Chopped green onion

Combine all ingredients, except toppings, in large slow cooker
Cover and cook on low 8 hours
Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup.


Karen said...

Ooh, is it pretty over here! I haven't visited this blog in a while. I LOVE the black and white and the photograph.

I came over to check out the recipe and added it to my menu for the week.

gail@more than a song said...

I love that this goes in the crockpot, makes it easy!
Great picture in your header, is that your kitchen?

Beth F said...

OMG!!!! This looks awesome. I'm printing it out now!

Heather said...

have printed out a copy of this to give it a try.

Bonnie said...

I came over here following your weekend cooking post. This looks and sounds wonderful. I've saved a copy of the recipe for my files and plan to try it. Thanks for sharing!