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Chicken Tortilla Soup (1/22/2010)

Chicken Tortilla Soup

1 28 oz. can diced tomatoes, with their juice
1 10 oz. can red enchilada sauce
1 medium yellow or white onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 4 oz. can diced green chilies
1 tsp. cumin
1 tablespoon chili powder
¾ tsp. dried oregano
1 tsp. salt
½ tsp. pepper
2-3 boneless, skinless, chicken breasts
2 tablespoons fresh lime juice
1 15 oz. can black beans, drained
1 15 oz. can corn, drained
3 tablespoons Chopped fresh cilantro, and extra for garnish
1 bag tortilla strips

Garnish with:
Shredded Monterey Jack cheese
Sour cream
Peeled, pitted and diced avocado
Lime slices

In a large slow cooker, add diced tomatoes, enchilada sauce, onion, garlic, chicken broth,
diced green chilies, cumin, chili powder, oregano, salt, pepper, chicken breasts, lime juice, and 3 tablespoons cilantro. Cook on low 6 hours. Remove and shred chicken breasts after 6 hours of cooking and return to slow cooker. Add black beans and corn. Cook another 2 hours on low.

Place a few tortilla strips around bowl. Ladle soup to bowls, and garnish with shredded Monterey Jack cheese, tablespoon sour cream, some diced avocado and lime slices.

Boneless, skinless chicken breasts are on sale at Cremer's on Rhomberg avenue this week for $1.99 a pound, regularly $3.49 a pound.

This week's recommended wine from Van's Liquor store in East Dubuque-
Trinchero Riesling, 750ml bottle, $5.99 through 1-25-2010.

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