Tortilla Soup

While the rest of the nation is stuck in a cold snap, I’m over here complaining that it’s just under 60 outside today…

But, winter is winter and here I am with my spicy take on a toasty and tasty tortilla soup!

This is pretty easy if you want to go with canned ingredients. Or if you’re a freezer lady, like me, it’s all out of the freezer or fresh, so it’s still pretty easy… It is soup, after all.

I have chicken broth, black beans, onions, corn, bell peppers and chicken ready to go in the freezer. I went out and grabbed a couple Roma tomatoes and used a leftover can of green chiles I had bought for a dip and never used. (Seriously, canned food is lonely in my pantry. It hangs out with the lingering cans of tuna but even that canned fish I grew up knowing and loving is making it’s way out of my diet.)

So, let’s get some ingredients, which are approximate, because I freeze crap in bulk and don’t measure much as I take it out.

About 16oz of shredded chicken
32oz of chicken broth
2cups of black beans, rinsed and drained
3 roma tomatoes, diced
1cup green bell peppers, diced
1cup onions, diced
2cups of corn, diced
A few cloves of garlic

Directions:

Dump it all in the crock pot. Just throw that shit in there all willy nilly like. You’re in a hurry, aren’t you? That’s what a crock pot meal is for… So dump that shit, turn it on low if you’re not that hungry or turn it on high if it’s time to eat.

While you’re waiting, either open a bag of tortilla chips or bust out a stack of corn tortillas, preheat your oven to something hotter than the pavement in the summer and grab a pizza cutter. Slice up the tortillas, however you want and throw them on a baking sheet. Salt, season, oil, spit shine those bad boys, however you prefer and pop them into the oven until they’re crispy!

Serve it all together, maybe a little cheese on top, maybe not, that’s okay too, but tortilla that soup up and you’re done!

Enjoy, guero.