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Wednesday, August 17, 2011

Chicken bean Tortilla Soup *** in the crockpot

Chicken Bean Tortilla Soup


4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack or Cheddar Cheese
1/4 cup of sour cream
1/4 cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water


Crock-Pot Method: Cut meat into 1' cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.

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