You are viewing the print version of this article. Click here to view the full version.
Columbia Missourian

FROM READERS: Crockpot chicken tortilla soup to make for a rainy day

By CHRISTA DEMARKE/MISSOURIAN READER
April 27, 2013 | 6:00 a.m. CDT
Christa Demarke is the creator and writer of the blog c. jane create. She often shares different projects like crafts and recipes. This is a picture of her Crockpot chicken tortilla soup she made in November.

Christa DeMarke is the creator and author of c. jane create, a lifestyle blog with recipes, creative crafting, DIY projects, sewing, inspiration and sometimes just personal stories. This story was originally posted on her blog.

Yesterday was cold, rainy and gloomy — a perfect reason to enjoy a yummy crockpot meal. Also the reason why my picture isn't very pretty...

MoreStory



Related Articles

Anywho, this soup was simple and tasty. Steven added a little hot sauce to his bowl, but I enjoyed the mild heat my bowl had. I'm looking forward to enjoying the leftovers tonight!

Crockpot chicken tortilla soup

In your Crockpot, combine the chicken stock, tomato sauce, Rotel, garlic, cumin, chili powder and roasted red pepper. Add the chicken breasts, frozen or not, either will work! Turn the Crockpot on low and allow it to cook for 6 to 8 hours. You can trim off a couple hours if you turn it up to high.

A half hour to an hour before you want to eat, remove the chicken from the broth, shred it and return it to the Crockpot. Turn the heat up to high and add the corn and black beans.

To serve, ladle some into a bowl, top with a bit of sour cream, avocado slices and some cheese. Put a couple tortilla chips on the side for dunking. Enjoy!

xoxo, christa

This story is part of a section of the Missourian called From Readers, which is dedicated to your voices and your stories. We hope you'll consider sharing. Here's how. Supervising editor Joy Mayer