Chicken Tortilla Soup but with some revisions and it came out very yummy! Some of my family ate it with cheese and I added some brown rice pasta to mine. You could also eat it with some tortilla chips or more sour cream. I used my mini food processor to chop up my onion, bell pepper, shallots, and cilantro.
1 cup onion finely chopped
1 bell pepper, finely chopped (I used yellow)
2 small shallots, finely chopped (or you could use green onions)
1 Tbsp minced garlic (or 2 cloves)
2-15oz cans petite diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained
7oz can green chilies
4 cups chicken broth
1/3 cup salsa
1/3 cup finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
1/2 tsp basil
salt to taste
2 lbs chicken breasts (leave out for vegetarian)
1/4 cup cornstarch
1/4 cup sour cream (I used light)
Put all ingredients except cornstarch and sour cream into crockpot. Set crockpot on high 4-6 hours or low 8-10 hours (it's best if you can cook it longer on low). During last hour, mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot. Take chicken out and shred with forks or stand mixer and then return to pot and continue cooking on high with lid off.
Stove top directions
Put all ingredients except cornstarch and sour cream into a very large pot or dutch oven. Bring to a boil and then reduce to a low simmer for 1-2 hours, stirring occasionally. Remove chicken breasts from pot and shred with forks or stand mixer and return to pot. Mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot. Bring to a low boil, stirring constantly until it starts to thicken. Remove from heat.