4 cans (14.5oz.) low fat chicken broth, 1 can tomato sauce, 1 can chopped tomatoes, 1/2 c. chopped onion, 2 cloves chopped garlic, 1lb. chicken (cut into bite sized pieces), 2 dashes each; basil, thyme, celery salt, paprika, chili powder, cayenne pepper, taco seasoning, cumin.
Put all ingredients in crock pot, cook on high 2-3 hours, or until chicken is cooked through. The longer it cooks the better, and it's great the second day, but it should be fully cooked after 1.5 hrs. Serve with chopped garden onion, sour cream, chopped avocados, grated cheese (Mexican blend) and *tortilla chips. We let everyone add toppings to their individual bowls.
*If you are feeling especially domestic or industrious you can slice flour tortillas into thin strips and fry quickly in a small bit of vegetable oil. Disclaimer: If you choose this route, please be careful cutting the tortillas into thin strips, and keep your fingers OUT OF THE WAY!
This is my kids FAVORITE soup for me to make during the fall and winter. I have a very similar recipe.
ReplyDeleteJere insists on the tortilla strips so I leave that to him.
:)
Nicole
oh yeah, I add black beans and rice to help it go longer, but you can't add the rice until you are about to serve or it becomes too thick!
ReplyDelete:)
Nicole