It was a perfect fall day today. Cool, bit of wind (not too much) and some rain drops. Wonderful day to try a soup posted by Mennonite Girls Can Cook, Creamy Chicken Tortilla Soup.
I made a few changes (ok, quite a few) but the base idea was perfect.
My Ingredients:
1/2 Cup chunky salsa (mild, medium or hot)
1 lb. Ground Turkey (browned and drained)
2 Cups frozen corn
1 can (approx 15 oz.) Red Kidney beans rinsed and drained
2 cans (10-3/4 oz. each) cream of celery soup
1 can (approx 15 oz.) diced tomatoes
1/2 cup water
2 1/2 tsp. taco seasoning
Corn tortilla chips
1 Cup shredded cheddar cheese
1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, taco seasoning together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Have chips and cheese as sides for people to add as wanted.
Enjoy with warm tortillas or corn bread!
This was a winner with everyone in the family (yup, even DL) and is going on a regular rotation.
I have another finish!
Merry Xmas by Brightneedle (2007 JCS Oct)
28ct Lambswool linen, DMC threads.
I started this back in 2008 but finally got around to finishing it now :o)
