Mexican Tortilla Soup!!
This makes an entire crock pot full:
1 Rotisserie chicken
2-32 oz containers of reduced sodium chicken stock
1 tub of Jack's specialty salsa. It is in a clear tub w/ blue label. If you dont have Jacks ( I am in MI) then use any thick and chunky salsa you like. I prefer the gourmet salsas that are at my grocery store.
1-2 jalapeno's (depending on how hot you like it)
handful of cilantro
1 can on pinto beans
3 cans corn (you can mix it up and use 2 cans yellow and 1 can white corn if you want)
corn tortillas
Kraft Mexican cheese
Salt and Pepper to taste
Add all ingredients to crock pot (minus the cheese and tortillas).
Before serving cut tortillas in strips, place on baking sheet, brush lightly w/ oil and place in 400 degree oven and toss them about every 5 minutes until brown and crispy. Serve soup and sprinkle on crispy tortillas and cheese Enjoy!!
1 Rotisserie chicken
2-32 oz containers of reduced sodium chicken stock
1 tub of Jack's specialty salsa. It is in a clear tub w/ blue label. If you dont have Jacks ( I am in MI) then use any thick and chunky salsa you like. I prefer the gourmet salsas that are at my grocery store.
1-2 jalapeno's (depending on how hot you like it)
handful of cilantro
1 can on pinto beans
3 cans corn (you can mix it up and use 2 cans yellow and 1 can white corn if you want)
corn tortillas
Kraft Mexican cheese
Salt and Pepper to taste
Add all ingredients to crock pot (minus the cheese and tortillas).
Before serving cut tortillas in strips, place on baking sheet, brush lightly w/ oil and place in 400 degree oven and toss them about every 5 minutes until brown and crispy. Serve soup and sprinkle on crispy tortillas and cheese Enjoy!!
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