comfort food.

Which would be even more comforting at this moment if I had a picture of it....but I found this recipe through MOPS this year, and we love, love, LOVE it. To me, Chicken Tortilla Soup is sort of the epitome of comfort food. I've tried several recipes over the years, and this one is by far the best. Ironically, it's almost 80 degrees out today...not soup weather, but this one is worthy of sharing nonetheless! I've started stocking up on the ingredients for a rainy day. I've also been sort of addicted to my crock pot lately so that's a bonus. I hope you try this! Without further ado...

Chicken Tortilla Soup

1 lb. frozen boneless skinless chicken breasts

15 oz. can diced tomatoes

10 oz. can enchilada sauce

4 oz. can diced green chilies

15 oz. can chicken broth

1 can black beans, drained and rinsed

1 medium onion, diced

2 cloves garlic, minced or 1/2 tsp. minced garlic

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

pinch of black pepper

1 T. cilantro, chopped (more if you like cilantro)

2 cups water

1 bay leaf

Garnish (it's so all about the garnish): tortilla chips, avocado, cilantro, cheese, sour cream

Place all ingredients in a crock pot. Cook on high 4 hours or low 6-8 hours. Towards the end of cooking time, remove whole chicken breasts and shred chicken, then return chicken to soup. Serve with toppings of your choice. Adjust spiciness with the kind of enchilada sauce you buy (mild, medium or hot) or add chili pepper.

BON APPETIT!