Wednesday, February 6, 2013
So, here's my own version of Cafe Rio chicken tortilla soup (it's also a good food storage recipe):
2 14oz cans of chicken or vegetable stock
1 undrained 10 or 12oz can chicken (or one chicken breast)
1/2 can rinsed black beans
1/2 cup cilantro, chopped
2 cloves minced garlic (or 1/4 tsp dried minced garlic)
1/2 minced onion (or sprinkle of dried minced onion)
1/2 cup prepared green salsa
1 lime (or 4 TBSP lime juice)
mix it all in the crockpot and cook for several hours (or if you are using raw chicken, until the chicken can be pulled apart and mixed into the soup).
When ready to serve, top each bowl with a sprinkle of cheese, tortilla chips, and stir in a spoonful of guacamole (for a quick guacamole, just mash up one or two ripe avocados with a bit of salsa).