I’m not entirely sure what is wrong with me. My tastes are a-changin’. I didn’t used to like peas, but now I made a dish and purposely bought peas to put in it. I didn’t used to really like soup, and since beginning this blog in July, have made soup at least twice [and that’s a LOT for me!]. I usually just tolerated it when it was on the menu, with the rare exception of a few varieties, but now I’m saving recipes for soup left and right!
My latest soup creation was Chicken Tortilla Soup in the crock pot. It was so easy and I bet you even have most of the ingredients in your pantry/fridge already! You can just put everything in the crock pot in the morning and presto! Dinner is served. There’s just something really satisfying about getting home and having a ready-made, tasty dinner.
Rich in flavor and in spicy goodness, a steaming bowl of this Chicken Tortilla Soup is the perfect end to a blustery fall day. In each delicious bite the spices that absorbed into the broth and chicken during the hours of simmering can be tasted and savored. The soup is spicy with just enough zest and zing for the spice lover of your family [Benjamin!], but mild enough for a more delicate palate [me!]. Even the kitty wanted some too! You should probably make this over the weekend… it’s supposed to be on the chilly side!
Crockpot Chicken Tortilla Soup
- 1 pound chicken, cooked and shredded
- 6 cups chicken broth
- 15 ounce can diced tomatoes w/ green chilis
- 12 ounces frozen corn
- 2 cups black beans [drained and rinsed if from a can; I cooked some dried black beans up the night before but you can use either.]
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon tomato paste
- 1/2 teaspoon ground cumin
- couple dashes red pepper flakes
- couple dashes cayenne pepper
- 1 bay leaf
- shredded cheddar cheese
- sour cream
- broken tortilla chips
Combine all ingredients except cheese, sour cream, and tortilla chips in a crock pot and stir several times to combine. Cover and cook on low for 8 hours. Remove bay leaf and enjoy! Serves 8-10.
To make this without a crock pot, combine all the ingredients in a large stock pot and simmer, covered, for at least an hour to get the same effect.
Question of the Day: How have your tastes changed over the years?