I want to thank Food Buzz for sending me 2 free bottles of Pace Picante sauce as part of their Taste Testers program. I have to be honest, I never buy Pace because I thought it wasn’t that good, but after trying both the mild and medium varieties I was pleasantly surprised! I love the taste of it, and it wasn’t too chunky since I don’t like huge chunks of veggies in virtually anything.
My family had some with chips and then I thought this could be a great addition to my chicken tortilla soup recipe. There are a zillion different versions of this soup, but this is the one I make most often. The best part, is you can just throw everything in the crock pot in the morning and when you come home you have this delicious soup! it’s also a great way to use up extra veggies, I’ve added Zucchini, jalapeno, fresh tomatoes, etc… I just puree those in the blender until smooth and add them to the crock pot.
3-4 chicken breasts (I used up some leftover chicken breasts from my freezer) you don’t have to defrost them.
8 cups of chicken stock
1 onion, chopped
1 green pepper, chopped
1 TB. chili powder
1 TB. cumin
1 -2 tsp. worchesterchire sauce
1 can of corn, drained ( or you can throw in a cup of frozen corn)
1 can Campbells tomato condensed soup (don’t add water)
1 jar of medium Pace Picante sauce
When you get home, just pull the chicken breasts out and it will be pretty easy to just shred the meat and then add it back to the crock pot.