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!
By omitting the chicken, this would make a fantastic vegetarian soup.
Chicken Tortilla Soup with Lentils
by
Stick it in the crock pot and forget about it till dinner.
Ingredients
- 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
Instructions
- 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.
