Wednesday, October 24, 2007

Crockpot Chicken Tortilla Soup

I made this up north last year for The Spouse and I and LOVED it. But the batch I made last night was MUCH better. This time I used diced tomatoes instead of stewed and the result was a much heartier, almost chili-like quality. Delicious. You can either dice the chicken breasts up before adding them to the crockpot or cook them whole and shred them afterwards. Add more broth if you want a soupy consistancy.

Crockpot Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans diced tomatoes, mexican-style
2 cans black beans
1 (4 oz) can diced green chiles
1 cup salsa
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp kosher salt
1/4 tsp black pepper
1 bay leaf

cheddar or mexican-style cheese, shredded
tortilla chips, crushed
lime wedges
sour cream

Add all ingredients to the crockpot and cook on low for 8 hours. To serve, add a handful of tortilla chips to the bottom of each bowl and ladle soup over them. Top with garnishes as desired.

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