Time for another episode of SAFE Solutions Scratch Cookin’ Sunday!
In preparation for the Thanksgiving week and the week that Christmas decorations will be coming out, I spent the weekend deep cleaning my house. Since I was busy with that but still had a house of people that would be hungry, I wanted something I could throw in the Crock Pot. Providing the opportunity for everyone to serve themselves as they get hungry, so I can stay on task. So this weekend’s menu was a big pot of Tortilla Soup! Below is the easy to follow recipe!
(Made for a family of 4, with enough for everyone to get a couple helpings)
3 cans Pinto Beans
2 cans Black Beans
2cans Petite Diced Tomatoes
1 can Green Chili Sauce
1 small can Chopped Green Chilis
32oz Carton of Chicken Broth
12oz Frozen Corn
3 Cooked and Cut Up Chicken Breasts
Add all vegetables, broth and enchilada sauce to the crockpot.
Add water(I didn’t measure this, I just added enough to make the pot about 3/4 full after all ingredients are added in)
Add the cooked chicken breast pieces ( you can start with raw chicken but I wanted to have the soup finished earlier in the day for everyone to serve themselves as needed)
Cook on high for about 2 to 3 hours
Serve with shredded cheese, sour cream and tortilla chips!