Post by AngelJo on Nov 29, 2008 18:22:42 GMT -4
Slow Cooker Chicken Tortilla Soup
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil
Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green
chiles, and garlic into a slow cooker. Pour in water and
chicken broth, and season with cumin, chili powder, salt,
pepper, and bay leaf. Stir in corn and cilantro. Cover, and
cook on Low setting for 6 to 8 hours or on High setting for 3 to
4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut
tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15
minutes. To serve, sprinkle tortilla strips over soup.
**For a less spicy soup, omit cumin and cilantro. Also, pay
attention to the type of enchilada sauce you buy (hot or mild).
If you think it's still too spicy, omit chili powder too, but truly,
the chili powder and enchilada sauce give the flavor!
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil
Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green
chiles, and garlic into a slow cooker. Pour in water and
chicken broth, and season with cumin, chili powder, salt,
pepper, and bay leaf. Stir in corn and cilantro. Cover, and
cook on Low setting for 6 to 8 hours or on High setting for 3 to
4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut
tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15
minutes. To serve, sprinkle tortilla strips over soup.
**For a less spicy soup, omit cumin and cilantro. Also, pay
attention to the type of enchilada sauce you buy (hot or mild).
If you think it's still too spicy, omit chili powder too, but truly,
the chili powder and enchilada sauce give the flavor!
