Chicken Tortilla Soup

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

CROCK POT CHICKEN TORTILLA SOUP

INGREDIENTS:

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

DIRECTIONS:

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