Saturday, October 25, 2008

Chicken Tortilla Soup (Jodi's)

Got this recipe from my sister-in-law, Jodi, when I was having surgery and she made us some freezer meals. It freezes beautifully and it's delicious topped with chips, cheese, onions, tomatoes, sour cream, or whatever you want. Scott really likes this soup (even though he'll tell you that he doesn't like soup).

Chicken Tortilla Soup

Recipe Source: Jodi
Serving Size: 12
Categories: Chicken, Crock Pot, Food Storage Recipe, Freezer Recipes, Pasta, Grains, & Legumes, Quick & Easy, Soups, Sandwiches, & Sauces
Rating: 7 - Very Good (out of 10)

4 large chicken breasts, no skin, no bone
2 - 15 oz Mexican stewed tomatoes
4 ounces green chiles -- chopped
2 - 15 oz black beans -- undrained
1 cup salsa
14 ounces tomato sauce
tortilla chips
cheese

Combine all ingredients except chips and cheese in a large slow cooker. Cover. Cook on low 8 hours. Just before serving remove chicken breasts and slice into bite sized pieces. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips and top with cheese.

FREEZER DIRECTIONS:
PREPARATION: Place everything except chips and cheese in a labelled freezer bag and freeze flat. (Alternately, you could leave out the canned ingredients and add them when you cook, but it is always good to have at least some liquid in with the meat which helps keep the meat from getting freezer burned.) Or you could even cook the soup and then freeze it.

TO SERVE: Thaw. Follow above cooking instructions.

Serving Ideas : Top with tortilla chips or Fritos, cheese, onions, tomatoes, sour cream, etc.

NOTES : Jen's Notes: Half of this recipe is just the perfect size for my 3.5-quart slow cooker. I don't usually need to cook meals in my slow cooker as long as the recipes call for, so I cook this for about 4 hours.

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