Thursday, June 21, 2007

Slow Cooking Thursday for June 21


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 best
for 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!


  1. Anonymous9:48 AM

    This looks good! We do a lot of soup. Putting this away for later.


  2. Anonymous9:48 AM

    this looks really good--and even better that there is cheese in the recipe!! We are cheese lovers over here!! I will be making these :)

  3. Ooohhh tortilla soup, goodness it sounds wonderful.

    Thank you for sharing :)


  4. Mmmmm! This looks good. We do soup all year long. Thanks for sharing this one!

  5. Hi everyone --

    So nice to see you all here at my kitchen table! Hope you do try this -- it is excellent and soooo easy.

    We do soup all year round too, and it's definitely cool enough for soup here today!


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