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Wednesday, September 12, 2012

Mexican style chicken tortilla soup

Mexican style chicken tortilla soup
I didn't have black beans for this soup, so I improvised using butter beans :P

Serves 6-8

Ingredients:

2 packages of skinless boneless chicken
(this can be thighs or breasts)
1 15 ounce can of crush tomato sauce
1 can of black beans
4 stalks of celery, diced
1 bag of frozen vegetables
1 box of low sodium chicken stock
1 ½ cups of chopped baby bella mushrooms
1 green bell pepper diced
1 small onion diced
1 tablespoon of ground cumin
1 tablespoon of cayenne pepper
3 tablespoons of worcestershire sauce
3 tablespoons of hot sauce
2 tablespoons of ground sage
2 tablespoons of cilantro

Instructions:

Note: This soup can be cooked in either a large stock pot or in a crock pot/slow cooker. These instructions are for using a slow cooker.

In slow cooker add all chicken, diced onion, celery, bell peppers, chicken stock and spices. Cook on high until the chicken is cooked through. Make sure half way through cooking that you have enough liquid in your crock pot. If need be, add additional cups of water.

Remove chicken pieces from the crock pot, leaving your crock pot on high setting. Cut cooked chicken pieces into cubes according to your preference. If you like a chunky soup cut them into larger pieces. Return to crock pot.

Add in crushed tomato sauce, canned black beans, and frozen mixed vegetables. Continue to cook for 2 hours. Until frozen vegetables are heated completely.
Garnish and serve with tortilla chips.
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