Sunday Suppers: Chicken Tortilla Soup

I love chicken tortilla soup.  Love it.  I always said I should learn how to make it, but only did so within the last couple months.  I wish I hadn't waited so long...this soup is really easy, cheap, and makes a lot!  It is a crock pot meal, so I just dump everything in at lunch and by dinner, it is ready to go.

Chicken Tortilla Soup

Ingredients:

1 15 oz. can crushed tomatoes

1 10 oz. can enchilada sauce (whatever temp. you like...we use medium)

1 medium onion, chopped

2 garlic cloves, minced

1 10 oz. bag frozen or canned corn

1 15 oz. can black beans (can use dry beans if you like--just soak first)

1 Tbsp. chopped fresh cilantro

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. pepper

1 bay leaf

1 small can green chilies

1 32 oz. box chicken stock or broth

chicken--however much you like.  We usually add 1/2 lb. of chicken breasts. You can put them in frozen or thawed, doesn't matter.  Add them in whole.

Directions:

Add all ingredients to crock-pot and stir.  Cook on high 4-6 hours or low 8-10 hours.  When done, remove the chicken from the soup and shred.  Return the shredded chicken to the soup.  Also, remember to remove the bay leaf before serving. 

Serve with your choice of toppings:  tortilla chips, sour cream, green onions, cheese, chopped cilantro, etc.
You can also leave out the chicken and add extra beans if you'd like.  It would be just as good this way!

Enjoy!