Tuesday, April 20, 2010

Creamy Chicken & Bacon Tortilla Soup


1 onion, chopped (or 1 1/2 c. of frozen onion)
3 TBSP minced garlic
2 tsps chili powder
1 tsp dried oregano
1/4 c. crumbled bacon
1 can crushed tomatoes
2 cups chicken broth
1 cup whole corn kernels
1 (4oz can) chopped green chile peppers
2 cans kidney or black beans (drained and rinsed)
2 large boneless chicken breasts, cut into bite sized chunks
1 cup monterrey jack cheese
4 oz sour cream

Optional Garnish

crushed tortilla chips
sliced avocado
shredded monterrey jack cheese
chopped green onions

1. In a slow cooker combine all ingredients except for cheese.
2. Cook on LOW for 5-6 hours
3. During last 30 minutes stir in cheese.
4. Serve with optional garnish.

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