Tortilla Soup…sans tortillas

19 07 2009

Yesterday, eager to use the crock pot for the second time, I endeavored upon creating experimental tortilla soup. Which is now called “Mexican Soup” since I am anti-tortilla in my soup eating experiences. If you want some spicy, makes your nose run, anti-tortilla soup…here is the recipe:

(Be warned: All of my cooking consists of throwing in ingredients without any real sense of measurement, so these are approximations. Change at your own will.)


8 chicken tenders, frozen
32 oz chicken broth
20 ounce can whole peeled tomatoes, mashed
10 ounce can enchilada sauce
4 ounce can chopped green chile peppers, drained
14 oz can of black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-2 pinches of sugar
1/4 cup Frank’s Hot Sauce
Garnish with Shredded Mozzarella Cheese

To make it thicker: I am going to try adding in sour cream next time.
Other ingredients you could try: 1 med. chopped onion, 2 cloves of minced garlic, approx. 10 oz of pkgd frozen corn…

Directions: Put all of the ingredients in the slow cooker (except the cheese). Cook on low for 6-8 hours or on high for 4-5 hours (shred the chicken about one hour before finished). Garnish with cheese. (Or tortillas if you are a fan)





2 responses

19 07 2009

That soup was pretty amazing. I’m hoping you don’t eat all the leftovers before I get some more…

20 07 2009

There is a very good chance that this soup is lunch tomorrow. I might be willing to share. 😉

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