Here is a re-post of a family favorite! It is sooo good! As you can see from the picture, I added chopped fresh okra. Feel free to add your favorite fresh vegetables or just follow the recipe. You can't go wrong. Have fun!
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.
