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Chicken Bean Tortilla Soup
SUBMITTED BY: Olphilia PHOTO BY: Olphilia Category: Beans and Peas
INGREDIENTS
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken 2 cups dry black beans 1/2 cup chopped yellow onion 1/4 cup chopped red bell pepper 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup chopped cilantro 1/2 cup shredded Monterey Jack or Cheddar Cheese 1/4 cup of sour cream 1/4 cup tortilla strips 1 (7 oz.) can diced mild green chilies 9 cups water DIRECTIONS
Crock-Pot Method: Cut meat into 1' cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.
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