02.08.11 - Recipe of the week - Chicken Taco Soup w/ Tortilla chips

I have had many inquiries of recipes that I have made or make so I thought why not post a recipe each week that our family enjoys! These are Beemer tested and family approved for your dining enjoyment! 


This recipe is a rendition of one that my friend Kristen made for us when we first moved to Albany. I took her recipe and changed it a little and it's still great. Very fast and easy! 


Chicken Taco Soup with Fried Tortilla chips

INGREDIENTS:

1 onion, chopped

2 (10 oz)cans of Rotele, undrained

1 (15 oz)can of Whole Kernel Corn, drained

1 (15 oz)can of Chili Beans or Red Kidney Beans

1 (8 oz) can of Tomato Sauce

1 (15 oz)can of Chicken Broth

1 (1.25 oz) packet of Taco Seasoning

2 Large Cans of Chicken Breast, drained and shredded

Add Salt, Pepper, Cumin, Garlic & Chili Powder to suit your taste

Add all ingredients together in a crockpot and set on High for 5 hours. Can cook longer but I would suggest putting it on low if you are cooking this all day. You can top this soup with Sour Cream and Shredded Cheese if you want. 

For the "homemade" tortilla chips you will need to buy a bag of corn tortillas. I use half the bag for our family but it's up to you how many you want to fry. Using a pizza cutter cut the tortilla into 4-6 slices (as you would a pizza) and place in hot oil. Fry until brown on both sides. It will not take long once the oil is hot; depending on your stove 3-5 minutes max per batch. Sprinkle salt on the tortillas as you put them on a plate. These can be put in a ziplock bag and saved for several days if you have leftovers.  

Enjoy!