i dont consider myself an amazing cook, but i keep my family fed! i usually never ever follow recipes! like... eh-ver. in fact i think i can count on one hand the meals that i use a recipe for. and to add to it, i dont really feel like sitting and typing a recipe... so you get one that i have posted before... but still LOVE!
i got the recipe off of lip smacking meals, this was the recipe (with my alterations)
CHICKEN TORTILLA SOUP
1 Large can green enchilada sauce
1 small can diced tomatoes (i used crushed because beau doenst like tomato chunks)
2 teas. chicken bullion granules (i just added some chicken broth)
1 can black beans
1 can pinto beans (i used kidney because i ♥ them)
1 can corn (i dumped in the liquid with it)
2 Large frozen chicken breasts (i baked these first*see how i did it below)
a couple forks full of nacho jalapenos (maybe like 10-15 jalapeno slices, it depends on how spicy you like it) (i didnt add these, they dont agree with the hubbsters)
1 teas. cumin
1 teas. oregano
1/2 medium onion, chopped
2 teas. garlic (in the jar)
Saute onion and garlic in olive oil. Add everything to crockpot, cook on low for 6-8 hours. Shred chicken. Serve with tortilla chips (or fry your own tortilla strips), cheese, CILANTRO (a must), sour cream, or whatever you like.
okay so i didnt slow cook this, well, at least not for very long! i wrapped my chicken in foil and baked it for about 30 min at 400ish. i sauteed the onion and garlic, then i added all the rest of the ingredients to the crockpot. once the chicken was cool enough to handle i shredded it and added it into the soup, and just let it heat through. i had sour cream and avocado along with the tortilla strips (you HAVE to have those!) in mine, beau just had the tortilla strips.
this soup was SOOO good! beau isnt a fan of soup and he loved it too! next time i will put jalapenos in, it was spicy the first time we had it, but the leftovers are really mild. seriously TRY this soup!!
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