Tortilla Soup

Mrs. B asked for my recipe for tortilla soup, mentioned in my post about the four-fruit crumble. It's a little different, but so easy. We really enjoy it. So, for Mrs. B and anyone else who may be interested, here's the recipe. It's a good day for soup here in New England -- cold and rainy!


TORTILLA ENCHILADA SOUP

4 cups chicken broth
2 cans chicken with rice soup
1 small boneless skinless chicken breast (frozen is fine)
1 cup salsa or picante sauce
1 can red enchilada sauce
Flour tortillas
Shredded cheddar cheese OR cubes of velveeta-type cheese

In crock pot combine the broth, soup, chicken breast, salsa, and enchilada sauce. Cook on low for about 4 hours. Remove chicken breast from soup; shred it or cut in small pieces. Return to soup.

When ready to eat, cut flour tortillas into strips (scissors work bestfor this). Put tortilla strips in each bowl and ladle the hot soup on top. Top with shredded cheddar or cubed velveeta. About 6 servings.

This is another favorite in our “rotation” of crockpot meals. It is just delicious and soooo easy. Great with cornbread!

Oh, it just occurred to me that others might like my cornbread recipe too. So, here it is!

FAVORITE CORN BREAD

3 eggs, beaten
1 cup milk
1 stick melted margarine (1/2 cup)
2 cups buttermilk baking mix (I use the store brand)
1/2 cup yellow cornmeal (I use the Hodgson Mill stone-ground brand)
1/2 cup sugar
1/2 teaspoon baking powder

Preheat oven to 350°. Grease a 9-inch square pan. Blend eggs, milk, and melted margarine. Sift sugar, cornmeal and baking powder together and add to egg mixture along with baking mix. (There will be some bran left in the sifter if you use the stone-ground cornmeal. Just add it into the mixture.) Whisk the ingredients together just until blended. Pour batter into greased pan and bake approximately 30 minutes, until a wooden pick inserted in the center of the corn bread comes out clean.
(It may take up to 40 minutes, depending on your oven.) Makes one 9-inch pan of corn bread. Recipe may be doubled and baked in a 9 x 13-inch pan.

This may not be the healthiest corn bread in the world, but it may well be the best corn bread you’ve ever tasted! Wonderful with a bowl of chili or soup!