Post by startsmart on Apr 14, 2011 19:57:52 GMT -5
This is typically a two day process but doesn't need to be:
Day 1 put a whole, raw chicken in your crockpot, cover with water, turn on low when the meat is literally falling off the bone turn off the crockpot take the meat off the bones, toss the bones, refrigerate the chicken stock
Day 2 skim the fat off the stock and return it to the crockpot *you can skip all of this and just pour stock into the crockpot*
Add shredded chicken, chunks of green peppers, onions, carrots, peas, corn, slices of corn tortillas
The quantity and vegetables you use are flexible, I typically do a cup of shredded chicken, one green pepper, half of a small onion, two cups of carrots, a can of peas and a can of corn. I shred 7-10 corn tortillas and add them to the mix.
Keep the crockpot on low for 3-4 hours as the soup heats up and the tortillas fall apart, making the soup thick. Add salt and pepper to taste.
Serve over the crushed chips that always accumulate in the bottom of the bag or top with cheese.