this was my first stab at chicken tortilla soup. it was pretty good. but next time i’m going to up the spices some, so i altered the recipe. this is a hybrid of a few different recipes.
1 lb boneless, skinless chicken, cut into pieces
2 tbs cumin
1 tbs chili powder
2 tbs garlic powder
1 teaspoon salt
2 onions, diced
3 to 5 tomatoes, diced
1 white bell pepper
1 green bell pepper
3 cloves of garlic, minced
3 ears of corn
3 cups of vegetable stock
2 cans (15 oz) black beans
i do all my prep work the night before so i can easily prep the crock pot in the morning. dice tomatoes, green pepper, white pepper and onions. cut corn off cob. combine all vegetables with minced garlic into one container.
rinse and dry black beans. put in another container.
combine all spices. put in another container.
cut up chicken into chunks. put in another container.
in the morning (or whenever you’re ready to make these), put all ingredients in crock pot, starting with chicken first and spices last. mix with a spoon. add vegetable stock. cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
when finished, serve in bowl with crushed tortilla chips on top.