A friend recently gave me her recipe for Chicken Tortilla Soup. I have since adapted it to be my husband's favorite recipe. This event was the final excuse I needed to purchase a larger 7 quart crockpot. Bliss!
3 chicken breasts (can be frozen)
6 cups low sodium chicken or vegetable broth
1 can of low sodium black beans (drained and rinsed)
1 can of pinto beans (drained and rinsed)
1 can of white beans (drained and rinsed)
1 can of corn
1 cup of salsa
1/2 cup of low fat sour cream
2-3 cloves of garlic, minced
1 onion, diced
1 Tbsp. chili powder
1 1/2 tsp cumin
1/4 tsp oregano
1/2 tsp paprika
pinch of salt
pinch of pepper
1 large olive oil wrap (from Trader Joe's) or flour or corn tortilla, torn into bite sized pieces
2 handfulls of tortilla chips
1/2 cup of shredded cheese
Combine all ingredients in a large crockpot, except for last three ingredients. Cook on high for 4-5 hours. About half way through cooking, remove whole chicken breasts and cut into bite sized pieces. Place chicken back in crock pot. About 1/2 hour before serving, add wrap/tortilla pieces.
Serve with crunchy tortilla chips and shredded cheese sprinkled on top. Serves 6-8.