Wednesday, March 9, 2011

Yummy Chicken Tortilla Soup!

Crock Pot Chicken Tortilla Soup
  • 1-2 lbs shredded, cooked chicken.
  • 2 (15 oz) whole pelled tomatoes, mashed (I used cans of crushed tomatoes)
  • 1 (10 oz) can enchilada sauce
  • 1 med. onion chopped
  • 1 (40z) can chopped green chile peppers
  • 2 cloves of garlic, minced
  • 2 cups water
  • 1 (14.5 oz) can chicken broth
  • 1 tsp chili powder, salt, and cumin (I used mexican seasoning, salt, and oregano)
  • 1/4tsp black pepper
  • 1 bay leaf
  • 1 (10oz) package frozen corn
  • tortillas
  • Olive Oil
1.Place chicken, tomatoes, enchilada sauce, onion, green chilies, garlic and corn into slow cooker. Pour in water and chicken broth and addd seasonings. Stir well, cover and cook on low for 6-8 hours or high for 3-4 hours
2. Preheat oven to 400, lightly brush tortillas with oil. Cut into strips, then spread on baking sheet. ( I cut mine with a pizza cutter into strips.)
3. Bake until crisp, about 10-15 min. To serve, sprinkle tortilla strips over soup. You can also add cheese and sour cream!
Tortilla strips pre-baking

Tortillas post-baking

This is a great recipe for chicken tortilla soup! Super easy, and it was really really good! You can adjust how spicy you want it by getting mild, medium or hot enchilada sauce. I also added a can of Rotel in mine to spice it up!

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