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A Really Delicious Recipe

By mollie — October 22, 2012

Anyone who knows me is fully aware that fall is my favorite season. The sparkle and comfort of being inside when it’s rainy and cold, curled up in a soft Pendleton wool blanket, watching Gilmore Girls and eating soup is so appealing I can’t even tell you.

Last week I had a few friends over to food and football. Something I’ve recently become more excited about lately is cooking, with my crock pot. My feelings for my crock pot are that of happiness and joy, who knew cooking could be so easy? (I’m the girl who really never cooked before, I mean I could heat up a can of soup in the microwave really well and order take out like nobody’s business). For dinner that night I made tortilla soup. I posted a picture of the soup while I was making it to Twitter, Instagram and Facebook and got a lot of feedback on people asking for the recipe, so you asked I’m blogging. I Google’d a lot of different recipes and sort of took bits of pieces of them and made the recipe my own.

Crock Pot Tortilla Soup Recipe

2 rotisserie chickens (pick/peel the meat and place into a bowl)
1 (15 oz) can whole peeled tomatoes
1 (28 oz) can of enchilada sauce
1 large onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 (14.5 ounce) can of chicken broth
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chile powder
1/4 teaspoon black pepper
1 (15.5 oz) can of corn (if you really like corn make it 2)
2 (15 oz) cans of black beans (if you want less only do 1 can)
2 green bell peppers, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons of fresh cilantro
12 corn tortillas cut into strips

Extra goodies once the soup is ready

Avocado, get as many as you need depending on how many people you’re serving, I bought 3, cut into slices and add into the soup
Guacamole
Salsa
Sour creme
Tortilla chips
Pepper jack cheese (grated)
3 limes (the juice is DELICIOUS in the soup once it’s cooked and ready to eat)

I literally dumped all of this in my crop pot and cooked it on high for 4 hours, you could also cook this for 6-7 hours on low if you have more time. I fed 8 people with this and still had soup left over for 3 more people to eat the following day. Basically this makes a lot and it’s awesome. I hope you enjoy!


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