Crock Pot Tortilla Soup/Taco Soup (Recipe Two-fer!)

I know this isn't on my menu for this time, but this is SO GOOD!!! Of course, you could cook it on the stove all day, too. For stove top preparation, bring to a boil, cover, and reduce heat to a low simmer and let it sit and cook all day.

Crockpot Tortilla Soup

Ingredients:

2 or 3 frozen chicken breasts (Split halves, boneless skinless, whatever you have. You can also use thawed chicken breasts if you have them. Point is, you can throw them in frozen if you forgot to thaw them!)

2 cans chicken broth or other broth (chicken will be better in this, but use whatever you have)

1 can Mexican style stewed tomatoes (could also use Rotel, Italian style, or plain stewed tomatoes)

1 can blackbeans, rinsed

Frozen or canned corn (Use as much as you like, doesn't matter. Just pour some in. Any kind, Mexican style, whole kernel, etc. As long as it's whole kernel some-kinda-corn, it'll be OK.)

1 small can (8oz) tomato paste

1 pkg taco seasoning

1 tsp garlic powder (or 1 to 2 cloves fresh garlic, finely diced)

You can also add whatever else would sound good to you. Diced carrots, onions, celery, green chilis; hominy, Tabasco, bouillon cubes..... (I like a little lime juice, just a few drops, to give it more flavor.)

Directions:
1. Dump everything into your crockpot or stew pot. Stir it a few times, just to mix it all up.

2. For crockpot, cook on low all day, or on high for 4-6 hours. Of course, no need to stir the pot while it's cooking!

3. For stove top prep, bring to a boil. Cover. Reduce heat and cook on low at least 6 hours, up to all day. Stir this a few times when cooking on the stove top to prevent sticking or scorching, etc.

4. Before serving, pull out chicken breasts and shred. Return chicken to pot.

Top this with guacamole, salsa, avocado, sour cream, tortilla chips, Fritos, shredded cheese, or anything you like. (I like some sour cream, shredded cheese, and salsa. I like some tortilla chips on the side for dipping into this.)

To turn this into taco soup, use 1 pound browned ground beef instead of the chicken. Leave out the garlic. Cook as directed above.

Either of these variations can be made in a double batch and then what's left after dinner can be frozen to eat later. Which I suppose makes this a double two-fer recipe, doesn't it? :)