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1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes, mashed
1 (10 ounce) can enchilada mild sauce
1 medium onion, chopped
Some kind of pepper of your choice (optional)
2 cloves garlic, minced, or 1 tablespoon minced garlic
2 cups water
2 cups (16 oz) 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
7 corn tortillas
- Or, just a bowl of tortilla chips
vegetable oil
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Slow-Cooker Chicken Tortilla Soup
Put Stuff In Crockpot
Place chicken, tomatoes, enchilada sauce, onion, and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Cook
Cover, and cook on Low setting for 3 to 6 hours or on High setting for 2 to 3 hours.
Preheat oven to 400 degrees F (200 degrees C).
Prepare Tortilla Strips
(Skip this step if using tortilla chips).
Lightly brush both sides of tortillas with oil.
Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.
Serve
To serve, sprinkle tortilla strips over soup.
Source:
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx
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