Yes, I am at it again . . . making another soup but this recipe is totally worth a try, SERIOUSLY! Quick, simple, (good-for you) and DELICOUS! I even ate it for breakfast!
I know I have posted this technique a couple of times (back in my super-novice blogger days, btw, I’ve moved up to novice ) but I wanted to show you again.
My chicken in the crock-pot – so amazingly easy! There is really no recipe . . . just some frozen chicken breasts (can be thawed, too) and whatever seasoning you like, a good palm-ful. I like Mrs. Dash Southwest Chipotle seasoning. Place the crock-pot on HIGH for at least 4 to 5 hours. About halfway through the cooking, take a sturdy spatula and break through the chicken, do this again every hour or just when you get home .
And just like that, it magically turns into tasty shredded chicken! I usually make a huge batch to use in a variety of other recipes: BBQ chicken sandwiches, Buffalo Chicken Pizza, chicken quesadillas and more, yum!
Now for the base of the soup, I started off with making a basic roux: melted butter, flour and milk. Bring mixture to a boil and stir till it thickens.
Now to the roux add extra sharp cheddar cheese.
Yum! Don’t worry I taste tested it to make sure it was good many times.
Now add the fun ingredients: chicken, salsa and a little stock.
For the salsa, make sure you find a corn and black bean salsa – a must to make this soup complete!
And here she is! Ahhh . . . .
Easy Cheesy Chicken Tortilla Soup Serves 6
1 tbsp butter
1 (heaping) tbsp flour
1 cup milk
1 cup extra sharp cheddar cheese, shredded
1 jar black bean & corn salsa
2 cups shredded chicken
(1 cup) unsalted chicken stock (or low-sodium broth) (If you like your soup a bit thicker decrease the amount of broth)
In a hot pot over MEDIUM heat melt butter. Add flour and whisk together. Whisk in milk and simmer until mixture thickens. Add cheese and combine-well. Add salsa and chicken and stir. Add stock gradually until desired