Foodie Friday #23

made this soup yesterday...with FABULOUS results! it was a chilly day and this dish really hit the spot. totally a keeper. okay, the original recipe calls for 7 hours of cooking time. i didn't have that kind of time, so i tweeked it a bit and cut it down to 3 1/2 hours. boo-yah! but both versions are posted below. Thanks to my dear friend, Erica, for the recipe!

Chicken Tortilla Soup

Ingredients:

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts

optional toppings:

shredded Cheddar

diced tomatoes

diced onions

fresh avocado
sour cream
crushed tortilla chips (optional) or lime-chili tortilla strips (Target, baby!)

Directions (7 hr version):

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with desired toppings (oh, and we made rice too!)

Directions (3 1/2 hr version):

1. Preheat oven to about 435. lay chicken breasts on cookie sheet. cook for about 20 minutes.

2. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for high heat, cover, and cook for 2 1/2 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken. Stir the shredded chicken back into the soup, and continue cooking on high for 1 hour. Serve with desired toppings.

sorry, no pics this week! we ate it too fast! :)