CROCK POT CHICKEN TORTILLA SOUP

              

Last night I made some delicious tortilla soup with chicken in my crock pot!  It was a big hit so I hope you will try it with your family.  Make it as hot as you wish and be creative with your toppings.  I used avocado, sour cream and sharp cheese.  Enjoy!

Ingredients:

1 carton (about 4 cups) of chicken broth

1 large can of diced tomatoes

1 cup of water

1 can of black beans

2 cups of frozen “peaches and cream” whole kernel corn

1 onion, chopped

2  to 3 bell peppers, chopped (I used red, yellow and orange)

3 large stalks of chopped celery

2 T. olive oil

5 to 6 chicken breasts, chopped into ½ inch chunks

2 t. chili powder

1 t. cumen

2 t. black pepper

½  to ¾ cup chopped hot pickled banana peppers

½ cup hot pickled banana pepper juice

6 flour tortillas

6 corn tortillas

Olive oil

Kosher salt

Toppings:

Chopped avocado

Sour Cream

Sharp Cheese

Instructions:

*Place chicken broth, diced tomatoes, water, beans and corn in a crock pot.  Turn on to begin heating up crock  (to 4 hour setting).

*Saute onion, bell pepper and celery in olive oil until softened a bit.

*Remove vegetables and place them in the crock pot.

*Saute chicken chunks in olive oil.  Place in crock pot.

*Add seasonings, banana peppers and banana pepper juice to crock pot.

*Cover and cook for 4 hours.

*Slice flour and corn tortillas into thin strips, toss with olive oil and salt and bake at 400 degrees until crispy.

*When soup is ready, serve by placing a serving of tortilla strips in the bottom of each serving bowl.  Then spoon soup over tortilla strips and put your favorite toppings on top of the soup.