I’ve lost my favorite chicken tortilla soup recipe and can’t seem to get my hands on it… So I found one that seems similar, made a few adjustments and our cook group will be making this one in October. I’m anxious to try it out:
2 cups chicken broth
1 (10 oz) can enchilada sauce
1 clove garlic, diced
1 medium onion, chopped
1 tsp cumin
1 tsp salt
1/4 tsp pepper
Place above ingredients in gallon size ziploc baggie. Seal and mix together before adding the following ingredients.
3 chicken breasts, fat trimmed
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can black beans, drained
1 (15 oz) can corn, drained
Seal and freeze.
When ready to use, thaw, then place in the crockpot for 6-8 hours along with 2 cups of water.
About 30 minutes before serving, pull chicken out, shred and place back in soup. To serve, place in bowls and garnish with the following.
crushed tortilla chips
shredded monterey jack cheese