Chicken Tortilla Soup

This recipe is using the remaining of the chicken and liquid from the tacos before. Its a way to use that yummy liquid that has all the flavor from the chicken and vegetables.

Tools:

Crockpot
Large Skillet or Cast Iron Pan
Cutting Board
Knife
Can Opener
Tongs
Cookie sheet


Ingredients:

Leftover liquid and meat from Chicken tacos
4 Tomatoes, diced
2 Cans Kidney Beans
2Tbs tomato paste
3tsp Salt
2tsp Pepper
5 or 6 Tortillas, sliced
Canola Oil

Directions:

Place left over liquid mixture in crockpot with tomatoes, tomato paste, 2 cans of beans, 2tsp salt and pepper, and one sliced up tortilla. Turn on the heat to high on the crock pot and cook for 2 hours.

Heat up about 2 inches of canola oil in large skillet to a medium high heat. Place tortilla strips in hot oil and cook 2 minutes per side.

Once both sides are cooked place on the cookie sheet and salt with remaining salt.

Then place soup into bowl with the strips of tortillas on top and enjoy!