“Soup is the song of the hearth … and the home.” L.P. De Gouy
Thanks to my wife’s suggestions, I am finally beginning to use Pinterest and already I’m convinced that it is an ideal way to discover new and exciting recipes. I am trying to eat a little healthier while remaining true to my Texas heritage and this recipe meets both goals. Although I’ve altered it a bit, the recipe remains pretty close to how Jennifer Miller originally posted it on her Miller Musings website. I encourage you to visit her site, she has some really great recipes … unfortunately, as of March 2015, I can longer find a link to the site.
1 lb boneless skinless chicken tenders
1 10oz can of Ro-Tel (I like the Mild)
1 14.5oz can of diced tomatoes (I prefer Hunt’s Fire Roasted)
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can whole kernel corn, undrained
1 med. Shallot, finely chopped or minced
2 14.5oz cans low-sodium chicken broth
1 pkg of Taco seasoning (I prefer Old El Paso, low sodium)
½ T dried cilantro
tortilla chips (packaged in strips)
shredded cheddar or Mexican blend cheese
avocado pieces (optional)
Put everything but the chicken and the toppings into the crockpot and stir to mix. Put chicken tenders on top of mixture and make sure they’re covered by the liquid. Cook on high 6 hours or low 8-9 hours. Before serving remove the chicken from the soup using tongs or a slotted spoon and shred if they haven’t already fallen apart. Return chicken to the crockpot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over the tortilla chips, top with shredded cheese, fresh cilantro and a dollop of sour cream. I like to add small pieces of fresh, ripe avocado as they really add to the flavor of the soup.
Makes 6 Servings