Chicken Tortilla Soup

This is an easy soup that cooks in a crock pot, and you don’t have to be precise about measurement. Use whatever vegies (fresh, frozen, or canned) and meat you’re in the mood for:

ingredients

1 large rotisserie chicken, all meat pulled off
OR
4 chicken breasts (put in raw and chopped/shredded later, or pre-cooked and diced, frozen even works!)
OR
1-2 pounds ground turkey or beef, browned first and then drained.
1 large (about 32 oz.) chicken stock (or beef if you’re using beef)
1 large can crushed tomatoes
2 reg. cans Bush’s black beans (spicy or not – and yes, Bush’s are the best but you can use any brand) If you don’t like black beans, you can use ranch or chili beans here.
1 large onion (I usually saute and then liquify in a blender, but you can just chop, saute, and add if you like)
1 can corn, drained (plus whatever other vegies you’d like: green beans, squash, & zucchini are all good)
1 pkt taco seasoning
1 pkt dry ranch dressing
chili powder to taste
cumin to taste
cayenne pepper to taste
for garnish:
sour cream
grated cheese
tortilla chips
cilantro

directions

Put all ingredients (not the garnish ingredients – duh) into a crock pot and cook 4 – 10 hours. This keeps for many days in the frig, and also freezes well. If you don’t have a crock pot, you can still make this soup by putting all ingredients together in a large pot. Bring to a boil and then simmer for 30 minutes. Soup always tastes better the next day!

Source: Kristy