Monday, November 5, 2012

Chicken Tortilla Soup...hello fall!


Phew! These past three weeks have been a whirl-wind! There has been costume making, birthday celebrating, trick-or-treating, Halloween parties and parades, baseball, soccer, open houses, school carnivals and more....makes me tired just thinking about it! I had been wanting to share pictures of Kate's Halloween costume. I made hers and my niece's from the same pattern and they turned out totally different and totally adorable! Kate was a pink poodle....we thought this was a good choice since one of her favorite phrases is "hi dog!". Julia was a sweet lil sheep...I will get pictures to share from her momma soon.

The witch, pink poodle, spiderman (minus the mask), and zombie baseball player
 And since it's a cold rainy day here in Missouri, I thought I would share one of my favorite fall soup recipes....

I made this soup for Bryce's Birthday party two weeks ago and it ended up being a great selection, because I threw it in the crock pot in the morning and it cooked all day, ready when the guests arrived!  Noooo kind of cookin!

You will need:
- 4 chicken breast halves (I use chicken tenders - they cook faster and I think are easier to cut!)
- 2 15 oz. cans of black beans, undrained
- 2 15 oz. cans of Rotel
-1 cup of salsa (mild, med. or hot)
4 oz can green chilies chopped and undrained
- 14 1/2 oz. can tomato sauce
- tortilla chips
- grated cheese
- sour cream (opt.)

First, combine all the ingredients (except the chips, cheese, and sour cream) in a large crock pot.
Next, cover and cook on Low 8 hours (or I have done 4 hours on high and it tastes great!).
Just before serving shread the chicken - because I really am just that lazy, I don't even remove it, I just kind of fish around and shread it in the pot, but I am sure a thorough person would remove it to do this :)
Ladle into individual bowls and top with crunched up chips, grated cheddar cheese, and I put a dollop of sour cream on top of comfort food!  Enjoy!