Monday, April 18, 2011

A Recipe

My oven has been out of commission for about 2 1/2 weeks now. We are awaiting the replacement part that should arrive tomorrow - thank goodness. Meanwhile, we have been living out of our crock pot. I love my crock pot, but after 2 1/2 weeks, I'm ready to love my oven again. Nevertheless, we had a delicious dinner on Friday that I thought I would share. It is so simple, that I'm surprised how good it tastes.

We came home to this dinner awaiting us on Friday after spending the afternoon at the beach. Yep - it's beach weather in our neck of the woods. However, it would be equally good on a chilly, rainy afternoon.

Chicken Tortilla Soup

4 chicken breast halves (I just threw mine in frozen - LOVE the crock pot)
2 15 oz. black bean, undrained
2 15 oz. Mexican stewed tomatoes or Rotel tomatoes (we used Rotel)
1 C salsa (heat to be determined by your taste buds)
4 oz. can chopped green chillies
14 1/2 oz. can tomato sauce

tortilla chips
grated cheese

Combine all ingredients except chips and cheese in large slow cooker. Cover. Cook on low for 8 hours. Just before serving, remove chicken breasts and slice into bite sized pieces (I just left the chicken in and shred it with two forks). Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips (we prefer the chips on top of the soup). Top with cheese.

I might add that a small dollop of sour cream stirred in is divine as well!


**Recipe from Fix-It and Forget-It Cookbook**

1 comment:

  1. Looks delicious! and I am jealous of your beach weather. sounds fun =)