Chicken Tortilla Soup

This is such a favorite in our house - I could probably eat it every day!

especially yummy when you have all the fixings for it :)

2 T. olive oil

2-3 cooked chicken breast, shredded

1 onion

2 cloves garlic, minced

32 oz. chicken broth (or French onion soup mix with appropriate amount of water– actually, I like to do half broth and half soup mix…gives it yummy flavor!)

14 oz. Mexican style tomatoes

4 oz. green chilies

1+ tsp. cumin (add more if you like it spicy)

1 tsp. chili powder

1 tsp. sugar

1 TB. Lime juice (or the juice of one lg. lime)

toppings:

Diced avocado

Sour Cream

Freshly cut cilantro

4 oz. shredded monterery jack or cheddar cheese

1 cup tortilla chips crushed a bit (to go inside soup while cooking, but you’ll want more to put on top of soup when serving)

In a 6 quart pot combine onion, garlic, and olive oil. Sautee for 5 minutes. Add chicken and broth and bring to boil. Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir well. Add crushed tortilla chips. Stir well, cover and simmer 30 minutes. If liquid cooks down too much add water. When ready to serve, put some cheese, cilantro, sour cream, avocado, and a handful of broken chips in bowl.

{I haven't ever tried it but I'm guessing this could be made in a crockpot!}

Chicken Burritos

4 chicken breasts
1 pkg taco seasoning
1 can chicken broth
1 can black beans, drained
1 can corn, drained
1 cup salsa
1/2 cup sour cream
1-2 cup cheese

Place chicken breasts (can be frozen), taco season, chicken broth, beans, corn and salsa in crock pot. Cook on low for about 6-8 hours. Shred chicken and add cheese and sour cream in last 30 minutes of cooking. Serve on tortillas.

Chicken Burritos Grenada Style

2-4 chicken breasts cooked and shredded (I use one 8 oz. and it is plenty)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans, drained
1/2 cup rice, cooked
tortillas, cheese and other garnishings

Place the shredded chicken into a sauce pan with taco seasoning and 3/4 cup water. Bring to a boil and then turn heat to low. Add beans and corn. Simmer on low for 10-15 minutes. Mix in rice. Serve on tortillas with cheese and other garnishings.

Oven-Fried Chicken Chimichangas

2/3 C. or more picante sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 C. chopped cooked chicken
1 C. shredded cheddar cheese
2 green onions, chopped
6 flour tortillas
2 T. margarine or butter, melted

Mix picante sauce, cumin, oregano, chicken, cheese, and onions. Place about a 1/2 c. chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down on baking sheet. Brush with butter. Bake at 400* for 25 minutes, until golden. Garnish with additional cheese and green onion. Serve with sour cream and salsa.

Here in Grenada, I usually toss all the ingredients in the crock pot and let it cook to save on the heat in the house. Then I put in the tortillas and bake.