Chicken Tortilla Soup

I promised this recipe on Monday, so here you go.

It’s my version of a Southern Living Magazine recipe from an ancient issue.

I’ve made it my own with variations and adjustments to suit my family.

We love it.  

Most recently, I made it in the crock pot – everything was frozen, except for the beans and tomatoes, so I just dropped it all in and hit the start button and set the timer for 8 hours. 

When it was dinnertime, I chopped some fresh cilantro and baked some crescent rolls (recipe also below) with a little Southwestern flair.

Crock Pot Chicken Tortilla Soup

1 cup onion, chopped
1 cup green bell pepper, chopped
1 Tbsp vegetable oil
2 cans (32 oz) chicken broth (or one big box of broth)
1 can kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can Fire Roasted Tomatoes
1 can Tomatoes with Chiles
3-4 cups chopped cooked chicken
1 cup frozen corn kernels
1 tsp pepper
1/2 tsp salt
1 tsp cumin
2 Tbsp chopped fresh cilantro

1. Sauté onion & bell pepper in oil in a small skillet.
2. In crock pot (or large stock pot), add onions, peppers, and remaining ingredients (except cilantro).
3. If you are using crock pot, set to “Low” and cook for 5-6 hours.
   If you are cooking on the stove, bring to a boil and then simmer for 30-40 minutes.
4. When serving, top each bowl with fresh cilantro.

And here is the bread recipe.

Southwestern Knots

2 1/2 Tbsp butter, melted
1/4 tsp chili powder
1/4 tsp cumin
1 can refrigerated crescent rolls or breadsticks

1. Mix butter, chili powder & cumin.
2. Unroll breadsticks & place on cookie sheet.
3. Brush with butter blend
4. Bake @ 350 degrees for 15 minutes.

*You can make these “Italian” for other soups/stews by substituting the chili/cumin with Italian seasoning & parmesan cheese.