Tuesday, November 25, 2014

Chicken Tortilla Soup

Thought I'd share the recipe I made up today for chicken tortilla soup, because it turned out yummy! 


2 boneless, skinless chicken breasts
1 can of Campbell's Fiesta Nacho Cheese condensed soup
1 cup chicken broth (I used water with 2 boullion cubes
1 can black beans, drained and rinsed
1 cup frozen corn
1/2 yellow onion OR fajita mix of onions & peppers
1 poblano pepper, seeded and diced
1 anaheim pepper, seeded and diced
2 Tbs minced garlic
2 Tbs olive oil
salt, pepper, cayenne pepper to taste

Step one: Sear thawed chicken breasts in a pan with olive oil and diced poblano/anaheim peppers.  Season with salt and pepper (black and cayenne if desired).  Flip after 3-4 minutes and add minced garlic and onion (or fajita mix). Continue cooking 3-4 minutes.
Step two: Transfer mixture to crock pot.  Add the Fiesta Nacho Cheese soup and chicken broth.  Stir a little (mixture will be chunky to start).  Cook on low for a few hours, or until chicken can be shredded,
Step three: Remove and shred chicken.  Return to crock.  Add black beans and corn, stir.  Continue cooking for a half an hour.
Step four: Spoon into your bowl and enjoy!  You can top with cheese, sour cream... we used fresh pico de gallo, yum!

until later...

"Soup is a lot like family.  Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor." ~Marge Kennedy

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