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The Archives of Museum Hill Bed and Breakfast Recipe Library Collection-St Joseph, Missouri
Chicken Tortilla Soup
8 oz celery, diced
8 oz carrots, diced
8 oz onions, diced
8oz frozen corn
2 small cans diced tomatoes/with chilies
1 8oz can black beans
1 16 oz can crushed tomatoes
2 lb. boneless chicken breasts, grilled than diced.
Fajita seasoning
Grille the chicken breasts in a large lightly oiled skillet. Sprinkle with fajita seasoning. Cook chicken until white all the way through, than remove from pan and cool. In crock-pot, add diced celery, onion, carrots, crushed tomatoes and canned tomatoes with chisel. Dice chicken after cooling and add. Set crock-pot on high and close with lid. Let simmer for 3 hours stirring occasionally. Than add black beans and corn. Cover and continue to simmer on high for 2 more hours. Stir occasionally. Note: if soup begins to look a little watery, add a can of tomato paste. Serve hot. On the Border tortilla chips make a great compliment to this. The soup is hearty enough to dip chips in soup. Recommended wine: A good semi-sweet White Wine or a Sangria. A margarita goes especially well with this. Enjoy!!!!!
