Chicken Tortilla Soup

I thought about going ahead and posting the recipe for the Chicken Tortilla soup I was talking about in my previous post and then it slipped my mind. Since the first commenter on my last post asked for the recipe, I decided I'd post it for everyone. She also mentioned she tried a recipe from a magazine and it wasn't so great. Well, I actually spent alot of time researching a recipe for this particular soup and everything I found had SO many ingredients and required too much time. With a 17 month old, I don't have alot of time to be spending in the kitchen. Anyways, here is the recipe for the soup I made. Which turned out great for me! :)

Ingredients:

3 chicken breasts

1 onion - chopped

½ small can jalapeño peppers - chopped

2 cans petite diced tomatoes

1 bag frozen corn

2 cans white kidney beans - drained

2 packages fajita seasoning (next to the taco seasoning packets)

chicken broth

Boil chicken breast and shred. Keep broth from chicken to the side. In a seperate pan, sauté the chopped onions with about 2 tablespoons butter and 1 tablespoon vegetable oil until translucent. Add the chopped jalapeño peppers and fajita seasoning. Stir until seasoning is evenly distributed over onions and peppers. Add to crockpot with shredded chicken, tomatoes, corn, kidney beans and chicken broth. I didn't use a specific amount of chicken broth. I just added until I thought it was soup-y enough. We like our soup more juicy than thick. Lastly, salt and pepper to your liking. Cook on high in crockpot for 4 or 5 hours.

Serve with shredded cheese, sour cream, and tortilla chips.

Hope this was helpful for anyone else looking for a simple, but great recipe! Let me know how it turns out for any of you who decide to make it!!!

The Alford's