Wednesday, September 15, 2010

Chicken Tortilla Soup with Lentils

Fall is here...time for some Chicken Tortilla Soup!

We had some friends over the other night and MaMa knew it was going to be a busy day, so she chose one of her trusted and easy recipes, Chicken Tortilla Soup, but this time she made it with a twist...lentils.  She says she'll always add lentils when she makes it from now on!  What a perfect dinner idea for a cool Fall day.  This recipe actually comes from my grandparents next door neighbor, Robin.  Thanks for sharing it with us, because it is definitely a family favorite!

Chicken Tortilla Soup with Lentils
by Joseph's Grainery

Stick it in the crock pot and forget about it till dinner.
  • 1 15 oz can enchilada sauce
  • 1 can corn, drained
  • 1 pkg taco seasoning
  • 1 lrg can stewed tomatoes
  • 1 lrg can tomato sauce
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can great northern beans, drained
  • 1/2 c dry Joseph's Grainery Lentils, rinsed
  • 3 raw chicken breasts
  • Place all ingredients in a crockpot and let cook for a minimum of 6 hours on low (4 hours on high).
  • We like to serve the soup with sour cream and tortilla chips, eating it more like a dip than a soup.

By omitting the chicken, this would make a fantastic vegetarian soup.
chicken tortilla soup on Foodista


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