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
- Sauté onion & bell pepper in oil in a small skillet.
- In crock pot (or large stock pot), add onions, peppers, and remaining ingredients (except cilantro).
- 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.
- When serving, top each bowl with fresh cilantro.
And here is the bread recipe.
2 1/2 Tbsp butter, melted
1/4 tsp chili powder
1/4 tsp cumin
1 can refrigerated crescent rolls or breadsticks
Mix butter, chili powder & cumin.
Unroll breadsticks & place on cookie sheet.
Brush with butter blend
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.