Main Dish Monday: Chicken Tortilla Soup

by Hope Sewell on October 31, 2011

in recipes

 

Happy Monday!!!

And Happy Birthday to my oldest daughter, Ruthie!!

Yep, she’s a Boo! baby!
We’ll be celebrating all day today and with a party this weekend.  I can’t wait to show you all the fun stuff we’ve worked up for that!!
It’s hard to believe that I was birthing my first child on this day in 2003.  She brings so much joy to our lives on a daily basis!!!  She is a HUGE help to me and the best big sister ever!  She will make a wonderful mom someday….although she has said in the past that being mom looks like too hard of a job for her.  😉  She’d also be a GREAT actress ’cause ol’ girl LOVES her some drama!!  She is our resident drama queen.  Some of her favorite things are: reading, crafting, and singing.  The hair band she’s wearing in this picture is her all time favorite possession.  Her daddy brought it to her from Turkey in 2008 (yep, 3 years ago) and it rarely leaves her head.
Her name means ‘friend’ and she definitely lives up to that.  She doesn’t meet a stranger.  She is extremely kind and loving.  She loves hugs and cuddles.  I can’t wait to see how God works in her life in the years to come.

Today’s main dish, chicken tortilla soup, is another crock pot recipe.  I LOVE my crock pot!!  It just makes things so much easier for me and it will for you as well!  I use it a lot on Sunday mornings.  Most of the time, I do as much as I can of the prep work before hand.  Cut 1 pound of boneless skinless chicken breasts into bite sized pieces.  Dice 1 onion and 1 clove of garlic.

Put it in your crock pot along with 1 can of corn (drained), 1 can of black beans rinsed and drained, 1 can of diced tomatoes, 1 box of chicken stock, 1 4.5 oz can of diced green chiles, cumin, chili powder, and salt and pepper.

Set it to going on high for 4-6 hours or low for 8-10 hours.
Top it with your favorite toppings.  I love cheese, sour cream and tortilla chips.Enjoy!!

Print RECIPE

Crock Pot Chicken Tortilla Soup
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 14.5 oz can diced tomatoes
1 4oz can chopped green chilies
1 14.5oz chicken broth
1 can corn, drained
1 can black beans, rinsed and drained
1 onion diced
1 clove garlic, minced
2 cups water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
green onions

Combine all ingredients in a slow cooker. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve with tortilla chips, sour cream, green onions and cheese.
Enjoy!!

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{ 2 comments… read them below or add one }

Allyson October 31, 2011 at 9:09 am

This one will go in the binder! It’s a lot like my Taco Soup but Im looking forward to trying the variation on it, to include the chicken!! THANKS for getting me all choked up on Ruthie in the beginning….. AHH! I did learn about the headband though. I do see that on her noggin all the time and wondered what the significance was! Happy birthday Ruthie! The Edwards family loves you bunches!!!!

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Hope Sewell November 5, 2011 at 10:16 pm

😉

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