I have always enjoyed trying new recipes but my true passion for cooking and baking wasn’t realized until I married my honey in 2005. The man can eat and will try (and devour) anything!! Isn’t that every woman’s dream? No matter if the food was a huge fail, he would still eat it with a smile on his face. I would beg him to tell me when my meals were horrible and inedible (there were a few). He’d only make a suggestion for improvement on the dish or say that it wasn’t his favorite but he’d never spit it out or criticize the dish or my inabilities. Seriously, what a guy! It’s one of the many reasons that my passion for cooking and trying new recipes is what it is today. He has encouraged me every step of the way and gets so excited when he walks into the house and smells food (even if it is the smell of burnt food).
Today I’m sharing one of my favorite soup recipes with you:
Chicken Tortilla Soup
For the Soup:
1-1.5 lbs. Chicken Breasts (5-6 Chicken Breasts)
1 Package Taco Seasoning
1 Can Corn (undrained)
1 Can Diced Green Chili
1 Can Pinto Beans (drained)
1 32-oz Can Chicken Broth
Chopped Green Onion
1. I LOVE LOVE LOVE my slow cooker. One of my favorite things to do every other week is to cook frozen chicken breasts in my crock pot. It’s super easy and the chicken comes out so tender that it just falls apart. Just place the frozen chicken breasts in the slow cooker and add enough water to almost cover them. You can cook them on low for 6-8 hours or high for 4-6. If you don’t have frozen chicken breasts and/or you are just starting this recipe after work, using a large stock pan, cut the breasts into cubes and sauté the chicken in a little oil until cooked. Drain. (You can see from the photos that I went the slow cooker route and then I shredded my chicken.)
2. In a large stock pot, add the green chills, taco seasoning, and a little water. Cook and stir for 2 minutes. (If you are cooking fresh chicken breasts in oil then you can use the same pot after you’ve drained the chicken.)
3. Add corn, drained pinto beans and enough chicken broth to make a soup base (I use all 32 ounces).
4. Bring to a boil. Simmer 10-15 minutes.
Serve with crushed tortilla chips, avocado, sour cream, chopped chives and shredded cheese.
Known Allergy Information: beans (peanut family)**
I used Ortega Taco Seasoning which doesn’t contain dairy, soy, peanut or egg.
I also used Swanson 100% Natural Chicken Broth which doesn’t contain dairy, soy, peanut or egg.
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, garbanzo beans, watermelon, tree nut, fish and shellfish).**