Tuesday, January 27, 2009

Chicken Tortilla Soup

3 boneless, skinless chicken breast halves (can be frozen)

2 15-oz cans black beans, drained (or use 2 cups cooked beans)

2 15-oz cans diced tomatoes, undrained

1 cup salsa

4 ounce can green chilies

2 cups chicken broth

½ cup dry barley

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 teaspoons minced garlic

½ cup chopped cilantro, optional

1 Place all ingredients in slow-cooker and stir to combine. Cover and cook on low for 8-10 hours.

2 Just before serving, remove chicken breasts and slice into bite size pieces. Return to soup.

3 Serve with tortilla chips and cheese and your favorite toppings: lime wedges, avocado, fresh cilantro, sour cream, etc.

Servings: 6

Recipe Tips

*Extra veggies: I sometimes add chopped onion, peppers, and/or corn.

*Vegetarian: Instead of chicken, add extra beans, like pinto or kidney.

*If you like a thicker soup, add refried bean flakes.

*If you want a creamier soup, add 1-2 cans of cream of chicken soup.


transom said...

made this tonight...yum

transom said...

that was actually marliese:)