Recado Rojo Tortilla Soup
10 oz Chopped chicken breast, raw
28 oz (Large can) Diced tomato
2 C Broth
7 oz Chopped bell/sweet peppers
4 oz Chopped onion
1 Medium sweet potato, chopped
1/2 C Black beans
Salt, to taste
Cilantro, avocado, and scallions to garnish
1. Once vegetables and chicken have all been chopped, add to crock pot and cover with broth, filling until broth barely covers the top of your ingredients.
2. Add in Yucatecan Recado Rojo and stir well. Slightly push ingredients under broth to cook thoroughly.
3. Cook on low for about 7 hours or until all ingredients are cooked through, stirring every couple of hours.
4. Top soup with avocado, cilantro, scallions, cheese or sour cream.