Recipe

Chicken Tortilla Soup With "the Works!" Recipe

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Ingredients

1 large sweet onion, sliced .
GARNISH .
1/4 c fresh cilantro, sliced .
2 whole roasted broiler-fryer chickens (skinned, boned, shredded or sliced, don't forget the thighs!, or 4 cans of Costco canned chicken br) .
2 tbsps olive oil .
2 tbsps cilantro, dried .
1/4 lb sharp cheddar cheese, cubed .
1/4 lb mozzarella cheese, grated .
1 1/2 tsps chili powder .
16 oz frozen corn, thawed & drained .
1/4 lb sharp cheddar cheese, grated .
6 corn tortillas .
2 tsps salt .
28 oz tomatoes, sliced .
28 oz mild green enchilada sauce .
ADD .
2 bay leaves .
1/2 c fresh cilantro, sliced .
4 oz green chilies, sliced (not jalapeno) .
2 garlic cloves, minced .
1/2 tsp pepper .
28 oz mild red enchilada sauce (Use from recipe # 132058, or use Victoria) .
6 c chicken broth (I use one & a half boxes of Swanson Organic Low Sodium, great flavor) .
2 tsps cumin, ground .
SOUP .
14 oz black beans, drained .
1/2 lb Cotija cheese, crumbled (can use Queso Fresco)

Directions

Step #1 In a large skillet on medium/high, saute' onions & corn in olive oil until lightly browned.
Step #2 Reduce heat to medium & add garlic.
Step #3 Cook 2 mins.
Step #4 Into a large crock-pot or Dutch oven, place remaining soup ingredients (everything else on "soup" list, except cheeses).
Step #5 Add onion/corn/garlic mixture, stir, cover & let simmer on low for 6-8 hrs.
Step #6 When ready to serve, remove bay leaves & add 1/2 c fresh cilantro & cheeses.
Step #7 Simmer carefully until cheeses begin to melt.
Step #8 Meanwhile, cut tortillas into strips & fry in corn or peanut oil until crisp.
Step #9 Drain on paper towel & salt as soon as possible.
Step #10 Garnish each bowl with grated cheese, tortilla strips, & sprinkle of fresh cilantro.
Step #11 Que Bueno! 8-)).
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