Chicken Tortilla Soup
From pamela 17 years ago
- - to make
- Serves 8
So, you want to make a great soup, but don't have the time to stand around the stove? Solution: Make it in the slow cooker, walk away. Lose the cooking time, without losing the taste.
Ingredients
- 1 pound cooked chicken, shredded shopping list
- 7 tortillas, corn shopping list
- 1 (15 oz) can whole peeled tomatoes, crushed shopping list
- 1 (10 oz) can enchilada sauce shopping list
- 1 medium sized onion, diced shopping list
- 1 (10 oz) package frozen corn shopping list
- 1 (4 oz) can green chile peppers, chopped shopping list
- 1 (14.5 oz) can chicken broth shopping list
- 2 cups water shopping list
- 1 tsp chili powder shopping list
- 1 tsp cumin shopping list
- 1 bay leaf shopping list
- 2 garlic clove, finely diced shopping list
- 1 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1 tbsp cilantro, chopped shopping list
- vegetable oil shopping list
How to make it
- Combine chicken, tomatoes, enchilada sauce, onion, garlic and green chiles into a slow cooker. Add in the water and chicken broth, then season with chili powder, cumin, bay leaf, salt and pepper. Mix in the corn and cilantro then cover, and cook on low heat for 6-8 hours, or on High heat for 3-4 hours.
- Preheat oven to 400 degrees F.
- Brush both sides of tortillas evenly with oil then cut into strips, and place them on a baking sheet.
- Bake until crisp, around 10-15 minutes. Sprinkle tortilla strips on top of soup, and serve.
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