Chili Chicken Tortilla Soup Recipe

I remember growing up with Sundays being one of three Southern Sunday dinners, at noon, if the preacher let us out in time that is. The dinners would be my mother's fried chicken or oven baked pork chops, two-inches thick steak style, or we would go to Big Bob Gibson's. Regardless we had a dessert with our meals at home or at Bib Bob's. Today, my son, Garrett, and I live a bit differently. After church, he gets his personal pizza and a bit of shopping at Target then we go home and I make supper. This works well for us and makes him happy. Family gatherings still happen, but at a different time of the week. This past Sunday, we had chicken, but a bit different. I am planning foods for the "half-time" buffet for football season. Here is one of the recipes we will be having:

Chili Chicken Tortilla Soup Recipe

6 small boneless skinless chicken breasts

1 small onion, chopped finely

1 can of black beans, not drained

1 can of black beans, drained

2 cans of seasoned diced tomatoes

2 cans tomato sauce

1 large jar salsa

1 can mild hot peppers

1 teaspoon cilantro

1 teaspoon chili powder

Directions:

Place all the ingredients in a crockpot sprayed with cooking spray. 

Cook for 6 (six) hours on medium.

Remove the chicken breasts and cut into cubes, put back in soup, stir.

Cook thirty-minutes longer.

Serve over tortilla chips, top with shredded cheese and sour cream.

** Tip...for leftovers, add prepared rice, stir well, place in a baking dish and top with shredded cheese. Bake at 350 degrees for 30 minutes for a great casserole. 

Enjoy,

Hugs, Rita