What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Chicken Tortilla Soup

Chicken Tortilla Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

4 uncooked boneless, skinless chicken breast halves
2 (15-oz) cans black beans, rinsed and drained
2 (15-oz) cans Mexican stewed tomatoes
1 cup salsa
1 (4-oz) can chopped green chilies, undrained
1 (14.5-oz) can tomato sauce
1 (14-oz) can corn, drained
1/2 (.75-oz) envelope taco seasoning mix
Baked tortilla chips
Grated cheese
Sour cream

In large slow cooker, combine all ingredients except chips, cheese, and sour cream.  Cover and cook on low for 5-7 hours.

Just before serving, remove chicken breasts; using two forks, shred the meat.  Return to slow cooker and stir into soup.

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

No comments: