What a crazy month it has been here.  Warm and sunny one day; freezing and snowy the next. Today marks the end of more unseasonable warmth, to be followed by another cold snap tonight.   Just another day in NC Paradise, haha.  It can kinda’ drive you crazy.  Do I plan for sweat pants or a T-shirt today?  And it can kinda’ make you sick.  I know many people whose allergies go haywire when the weather is up and down like this, and I know several others who always get sick this time of year.  I’ve been battling some stuff myself.  And when I’m not feeling good, I want my food to feel like a warm, comforting hug.  Looks like it’s about time to make some Chicken Tortilla Soup.

Chicken Tortilla Soup

• 4-6 boneless chicken thighs

The following ingredient quantities are added on an as desired basis:

• corn
• celery (diced)
• red & orange peppers (diced)
• mushrooms (diced)
• red onion (diced)
• mushrooms (diced)
• cilantro (finely chopped)
• cumin
• paprika
• chili powder
• onion & garlic powders
• salt & pepper
• cheddar cheese (shredded)
• corn chips

Sometimes I clean out the fridge when I make this, so in the pics below you’ll see that I also added some leftover broccoli slaw I had on hand.  It was nontraditional, but went well with the dish.  Plus it’s fun to get creative.

Combine all ingredients into your crock pot and cook on low all day or on high for about 4-5 hours or until chicken is cooked all the way through and juices have developed a flavorful and hearty broth.  The more you mix up the soup, the more shredded your chicken will become.  Tweak your seasonings as you go along.

Serve in a bowl and top with cheddar cheese, corn chips, and a few whole leaves of cilantro.  Now, feel better.