Thursday, January 14, 2010

Chicken Tortilla Soup

Chicken Tortilla Soup
4 cups chicken broth
1/2 cup water
1 large can diced tomatoes
1 red onion, chopped (could use a regular onion)
4 cups chicken, chopped/shredded (you could use less)
2 cups black beans (or 1 can, rinsed and drained)
1 1/2 cup corn
1 cup green beans
3/4 tsp cumin
2 tsp chili powder
1/2 tsp chopped cilantro
2 flour tortillas
Olive Oil
Garlic Powder
Grated cheese, for topping

1. Combine all ingredients in your slow cooker. Cover and cook on low 7-9 hours or high 4-5 hours.

2. About 15 minutes before serving time, brush tortillas with olive oil and cut into thin strips. Sprinkle with garlic powder. Spread on a baking sheet.

3. Bake at 375 for 5-10 minutes, until browned and crispy.

Serve soup with tortilla crisps and shredded cheese.

Makes a million servings. Or maybe 10-12.


  1. Ooh, this sounds like another must-try!

    P.S. I'm digging all the photos. ♥

  2. This sounds so good!!! I made some the other day too, but not in the slow cooker, and I love soup in the slow cooker!

  3. wow -- nice new shiny slow cooker you have there :)

    love the sound (and look) of this one.

  4. I love this soup. I never make it. We have a few places here in town that make it wonderfully and so I just don't make it.