Thanksgiving is the day after tomorrow….
Where did the time go??
I am thankful for family and friends
New and old
I am thankful every time I wake up
So I can reflect on yesterday
Live life fully today
And make tomorrow better
Wishing you all a thankful holiday.
This is soooo not my kind of soup….I much prefer creamy-type ones.
However I am trying really hard to try new things.
And I am soooo glad I did!
This soup is easy and delicious and makes a lot. I have two crockpots…..one that I would consider normal size and one great big one. This recipe filled up the big one.
I did not use any cilantro or jalapeno spices (whatever that is).
Make sure you put in a big dollop of sour cream on top of your soup. It’s what really makes this somewhat creamy!
This is a keeper for sure.
Southwest Chicken Tortilla Soup
2 chicken breasts
2 cans (or one 28oz box) of diced tomatoes
2 cans of black beans, rinsed and drained
14 oz of frozen corn
1 onion, chopped
4 cups of chicken broth
2 cups of water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp dried or fresh cilantro (optional)
1/2 Tbsp jalapeno spices (optional)
shredded cheddar or blend cheese
Put chopped onion, beans, tomatoes, corn, chicken broth, water and spices in the crock pot and stir to mix.
Put chicken breasts on top of mixture and make sure they’re partly submerged in the liquid.
Cook on high for 6-7 hours or on low for 8-9.
Before serving break up and shred the chicken breasts if needed.
Serve with a few tortilla chips broken up on the top of the bowl, top with cheese and a spoon full (or more) of sour cream.