Thursday, December 22, 2011

Fire Roasted Tomato Chicken Tortilla Soup

If you like tortilla soup, this is the recipe for you! It tastes like something you order at a restaurant, which I just love. :) Like most recipes I try, it is super easy. Thanks again Taste of Home for another fabulous dinner!


Fire Roasted Tomato Chicken Tortilla Soup

1 lb boneless skinless chicken thighs (I used 3 chicken breasts)

1 carton chicken broth

2 cups frozen whole kernel corn

1 can fire roasted diced tomatoes, undrained

1 can black benas, drained, rinsed

1 sweet red bell pepper, chopped

1 medium onion, chopped (1/2 cp)

9 corn tortillas (6 inch), cut into 1/2 inch wide strips (I only used 3)

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1/4 tsp ground red pepper (cayenne)

1/4 cup chopped fresh cilantro leaves

2 tbsp vegetable oil

Lime wedges and chopped avacado if desired

In a slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas (I left this out because I feel like they get soggy), chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or high 3-4 hours.

Remove chicken; shred with fork. Return to slow cooker and stir in cilantro. Heat oil in a nonstick skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown.
Top individual servings of soup with tortilla strips, lime wedges, and avacado if desired.

Seriously, this is SO GOOD...especially with the avacado if you like avacado! Perfect dinner in these cold months! Enjoy! :)