I am a lover of soups. One of my favorite things about living in Ireland is that it is almost always perfect weather for soup. It is hard but if I had to pick a favorite soup recipe I think this would be it. It’s an easy crockpot recipe for a soup that is typical in the southwestern part of the United States. I hope you enjoy it as much as I do!
1 ½ pounds chicken breasts, cooked and shredded
1 can (15 oz.) whole tomatoes
1 can (10 oz.) enchilada sauce (Old El Paso brand is great!)
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 oz.) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 package (10 oz.) frozen corn
6 corn tortillas
2 tablespoons vegetable oil
2 large avocados, diced
1 tablespoon chopped cilantro
sour cream
freshly grated Parmesan cheese
Instructions:
Combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic in crockpot. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Serve soup in bowls and garnish liberally with diced avocado, a dollop of sour cream, tortilla strips, cilantro and Parmesan cheese.
Yield: Serves 4-6
Variation: From time to time I throw black beans and zucchini in it also.
No comments:
Post a Comment