National Tortilla Chip Day

I loooove my crock pot! Actually, I love cooking with my crock pot so much, I have 2 so I can use them 2 nights in a row even if I don't get around to doing the dishes the first night. So, to celebrate National Tortilla Chip Day tomorrow, Feb 24th, I'm sharing a delicious recipe for the crock pot and, of course, a homemade tortilla chip recipe.

My Crock Pot Chicken Tortilla Soup recipe is so easy and simple. It also uses ingredients that you probably have in your kitchen right now.

Ingredients:

First take your chicken and put it in the bottom of your crock pot.

 

Next, add your Rotel, whole kernel corn, and black beans. Coarsely chop bell pepper and onion; add these to the crock pot.



Add minced garlic, chili powder, and chicken broth. Stir to combine, then cover and cook on high 4 hours or low 8 hours.

After the soup is finished cooking, remove the chicken breast with a slotted spoon, place on a cutting board, and shred it. The chicken should really just fall apart as you shred it.

Return the chicken to your crock pot, ladle into bowls, top with cheese/ sour cream/ tortilla chips (I used my homemade chips), and enjoy!

 

Crock Pot Chicken Tortilla Soup

Ingredients:

• 1 lb chicken breast
• 15oz can whole kernel corn, undrained
• 1 can Rotel tomatoes, undrained
• 1 can black beans, drained and rinsed
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 2 cloves (about 2 tsp) minced garlic
• 1/4 tsp chili powder
• 4 cups chicken broth
• 1 tsp salt
• Toppings: tortilla chips, shredded cheese, sour cream, whatever you like!

Directions:

Layer chicken breast on bottom of crock pot. Add next 9 ingredients to crock pot and cook on high for 4 hours or low for 8 hours. After cooking, remove chicken breast and place on cutting board. Shred chicken and add back to crock pot. Ladle soup into bowl, top with desired toppings, and enjoy!

 

Homemade Tortilla Chips

Ingredients:

• 8 corn tortillas
• 3 tbsp olive oil
• 5 tbsp homemade taco seasoning (equal parts chili powder, ground cumin, garlic powder, onion powder, and a 1/2 part crushed red pepper)

Directions:

Preheat oven to 425 degrees. Cut tortillas in half, then in half again the opposite direction of your first cut.

 

Lay tortilla quarters out onto cookie sheet. Brush quarters with olive oil and sprinkle taco seasoning on. Bake at 425 degrees for 5-7 minutes. Remove, flip quarters over, brush with olive oil, sprinkle with taco seasoning, and bake for another 2-4 minutes. Remove and eat up!

When baking the second time, stick close by the oven to keep an eye on your chips. They can burn quickly.

I hope you have a yummy National Tortilla Chip Day tomorrow!!