Happy New Year!!!
Well here we are in a brand new year and with all the days ahead to make those great tasting meals, what should we start with???
I just happen to be from a place that is cold this time of year, so I guess I will opt to share a yummy soup recipe with you. This is a family favorite and can be found in my cookbook “Blessings From A Country Cook”! Enjoy!
Chicken Tortilla Soup
2 boxes chicken broth
1 (28 oz.) can fire roasted tomatoes
1 (15 oz.) can whole kernel corn
1 packet taco seasoning mix
2 tsp. garlic, minced
2 Tbsp. minced onion
salt & pepper to taste
3 boneless skinless chicken breasts
2 cups white minute rice
1 container sour cream
1 (8 oz) pkg. shredded sharp cheddar cheese
1 pkg. corn chips
In a large Crockpot, adds chicken broth, tomatoes, corn and taco seasoning mix (add a little at a time to suit your taste), garlic, onion, salt and pepper. Mix this well. Taste to make sure it has the right flavor for you. Add chicken breasts and turn Crockpot on high. Cook until chicken breasts are done all the way through. Approx. 4 hours. Remove chicken from Crockpot and shred with 2 forks. Add chicken back into the pot and let it continue to cook for another 30 minutes to an hour. Add instant rice about 30 minutes before serving. Serve with sour cream, shredded cheese and crushed corn chips.
Cooking time is about 5 – 6 hours on high.