My husband has not been feeling very well lately (he even missed the Ravens football game today), so when thinking about what to have for dinner my mind instantly went to soup. I didn’t want to do just plain chicken noodle so I did a twist on Mexican and the classic soup and sandwich combo.
There are a few things that I would add next time, like roasted pablano peppers and black beans. I did add the black beans when I reheated it for lunch, my husband doesn’t care for beans. I also would have added more heat but because my son was eating it I left it more mild.
Chicken Tortilla Soup with Cheese Quesadillas
For the Soup:
3 cups shredded chicken
4 cups chicken broth
1 19oz can enchilada sauce
1 10oz can roasted diced tomatoes
1 4oz can green chilies
3 ears of corn, kernels cut off or you can use frozen or canned
2 tablespoons chili powder
2 tablespoons cumin
Salt and pepper to taste
Sour cream, lime and cilantro for garnish
Add all ingredients into a slow cooker, stir and cook on high for about two hours or on low for four. Serve with a lime wedge, dollop of sour cream and crushed tortilla chips.
For One Quesadillas:
1 flour tortilla
1/4 cup shredded Cheddar cheese
1/8 cup black beans (optional)
Add the cheese and beans to one side of the tortilla, fold the tortilla over and using a press bake or grill until the cheese is melted and the tortilla is slightly crispy.