Hubby hung up his jacket in the entry closet and let out a loud sigh. Was something the matter? Had it been a rough day at work? After all, it was only Monday – far too early in the week to feel that heavy sigh of frustration.
“I’m tired of winter.” He said. I had to disagree. Beginning in the fall, and running through early spring, I love the weather. I love foggy mornings when a cup of tea can be a joy to hold in your hands. I love setting the table for supper with big bowls and hardy meals. Stews, soups, big roasts. I love cooking when it’s cold outside. In the summer, especially when the thermometer tickles above the century mark, even a salad begins to lose its appeal. Summer means big bowls of ice cream and thick milk shakes. Not very healthy. Okay, summer also means grilling. I adore grilled foods. But I miss the soups of winter. Sometimes I’ll make a pot of soup just because my soup tureen is whispering to me that it feels lonely and neglected on the shelf. I bet my tureen loves winters as much as I do.
Crock Pot Chicken Tortilla Soup
4 chicken breast halves, boneless without skin
2 (15 oz) cans of black beans (with liquid)
2 (15 oz) cans Mexican Ro-tel Fire Roasted Tomatoes with Green Chilies
1 cup Hot Salsa
4 oz can chopped green chiles
14.5 oz can tomato sauce
3 Corn Tortillas, cut into strips
1/2 cup Oil for frying
Kosher salt to taste
2 cups Mexican Cheese
1 Cup Cilantro, roughly chopped
1 Ripe Avocado, diced
1 cup Sour Cream
Lay chicken breasts in the bottom of the crock pot.
In a large bowl, mix together the black beans, tomatoes, salsa, green chilies and tomato sauce. Stir to blend.
Pour mixture over chicken. Cover and let cook for 5 hours on HIGH or 8 hours on LOW.
Stack corn tortillas on top of one another. Cut into long strips.
Heat oil in a deep-frying pan or heavy skillet. Add tortilla strips and fry until lightly browned and crunchy. Remove from skillet with slotted spoon and let drain on paper towels. Season with Kosher Salt.
Remove chicken from pot. Cut into bite-size pieces. Return chicken to the soup mixture.
Shred Mexican Cheese into a serving bowl. Set aside with a spoon until ready to serve.
Roughly chop cilantro, place in a small serving bowl with a spoon.
Dice avocado. Sprinkle with a little lime or lemon juice. Place in a small serving bowl with a spoon for serving.
Place sour cream in a serving bowl with a spoon for serving.
Place soup in a large tureen with a ladle or large bowl. Arrange garnishings around the soup tureen.
Place some of the tortilla strips in the bottom of soup bowls, with additional strips for garnish.
Serve hot, garnish and enjoy.
I love finding things as street fairs, small collectible shops and flea markets. Sometimes you can find things that were for one purpose, but work perfectly for another. These lovely ceramic pots are great for jellies and jams and honey-whipped butters at the breakfast table. They are also great for flavored syrups. And perfect for serving sour cream, cheeses, avocados and cilantro to garnish soups. The ceramic pots have lids and little spoons. I especially love the bright red serving tray – so cheery at the table.