6 Can Chicken Tortilla Soup

Taken straight from allrecipes.com!

Combine:
1 can whole kernel corn (drained)
1 can black beans (not drained)
2 cans chicken broth
1 can diced tomatoes and green chiles
1 can chicken (I used Costco canned chicken)

Put them in a saucepan, heat it all up, and serve over tortilla chips with cheese and sour cream!

Bonus points: SO easy, SO fast, SO cheap! All good things.

Vegetarian Tortilla Soup With Baked Tortilla Strips

Delightfully easy and tasty meal--made in the slow cooker!! This was the perfect meal for these frigid temperatures we are living in.

Vegetarian Tortilla Soup
(Adapted from Skimpy Pantry)
Ingredients
1/2 red onion, chopped 
Generous sprinkling of garlic powder

1 large sweet potato, peeled and chopped

1/2 bell pepper, chopped

4 cups chicken or vegetable broth

1 can (4 ounces) green chilies

1 can (15 ounces) diced tomatoes

2 cans (15 ounces) black beans, drained and rinsed (I did one can black beans, one can pinto beans)

1 1/2 teaspoon chili powder

1 teaspoon cumin

A handful of fresh cilantro

Dump all the ingredients into your slow cooker. Stir. Cook on low for 6 hours. Serve with sour cream and tortilla strips (see below!)


Baked Tortilla Strips 

Ingredients
Corn tortillas (I used four for two of us)
Olive oil
Seasoning salt

Preheat the oven to 350 degrees. Using kitchen shears, cut the tortillas in half and then cut each half into strips. Lay the strips onto a cookie sheet and drizzle a small amount of olive oil on top. Toss the strips utnil they are well coated. Spread them evenly on the cookie sheet and sprinkle with seasoning salt. Bake 10-15 minutes or until crispy.  Note that you want them CRISPY and brown--but not burned. Taste test because CHEWY is not what you want. CRISPY.

And enjoy.