Sunday, October 14, 2012

Kelly's Korner Show Us Your Life: Crockpotalooza 2

This week at Kelly's Korner Show Us Your Life linky party, participants are posting their favorite crockpot recipes! Come join us!

This is one of my husband's favorite soups...and it's diabetic approved! The family loves the flavors. I will sometimes finish this soup off in a crockpot. That way everyone is guaranteed a hot bowl of soup.

Mexican Tortilla Soup

1 tablespoon vegetable oil
1 lb boneless,skinless chicken breast, cut into 1/2 inch chunks
1 red bell pepper, coursely chopped
3 garlic cloves, minced
3 cans (14.5 ounces each) ready to use reduced sodium chicken broth
1 package (10 oz) frozen whole kernal corn
1/2 cup salsa
chopped fresh cilantro
broken up backed tortilla chips

In a deep pot heat the oil over medium heat. Add the chicken, bell pepper, and garlic. Cook for about 3 minutes or until the chicken is browned on the outside, stirring frequently.
Stir in the chicken broth, corn and salsa: bring to a boil. Reduce the heat to low, cover and simmer for 5 minutes or until the chicken is no longer pink. Serve in bowls, sprinkle with cilantro and tortilla chips.

1 comment:

Jean said...

That soup sounds yummy! My husband decided the base of Mexican chicken soup was too tomato-y for him so it is out of our rotation. Maybe I'll try replacing it with your version.

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