Yesterday I posted my oh-so-easy Summer Salsa recipe. Since you can only use so much salsa to dip chips in, here’s another idea to make an cheap and healthy dinner with salsa as it’s base. This hearty meal serves up to 10 people and stores well in the fridge or freezer.
I made this recipe in my trusty crockpot. I suppose you could do it on the stove on low if you happened to be home all day, or at least for 3-4 hours in the afternoon to let it simmer. You know, just go out and get yourself a crockpot if you don’t have one. Everyone should own a crockpot.
Chicken Tortilla Soup
One whole chicken
Several quarts of salsa, preferably homemade Summer Salsa but any good packaged salsa will do as well
Several green or red peppers, chopped up
1-2 cans corn
One 28oz can crushed tomatoes (I like Muir Glen Organic Fire Roasted Tomatoes)
Several quarts good chicken stock (like Pacific organic brand)
Salt to taste
Put the above into the crockpot and turn to low. Let it cook all day (8-10 hours). If you’re crunched for time turn it to high and cook for 4-5 hours. About an hour before dinner use a slotted spoon to scoop out the chunks of chicken. The whole chicken will have fallen apart into smaller, suculent chunks. You want to get them all out, including all the bone. Use several forks to shred the chicken off the bones and return it to the pot. Discard the bones or save to make your own chicken broth for future use. Once the chicken is all shredded and all the bones are out, your soup is ready to serve along the topping below!
Toppings (optional – use whichever you like or be creative with your own!)