Friday, March 16, 2012

Crock Pot - Chicken Tortilla Soup

Soup:
1 lb of cooked chicken, shredded
1 - 15oz can of diced tomatoes
1 - 10 oz jar of enchilada sauce
1 medium onion, chopped
1 - 4oz can of chopped green chili peppers
2 cloves of minced garlic
2 cups of water
1 -14.5 oz can of chicken broth
1 tsp of cumin
1 tsp of chili powder
1/4 tsp of black pepper
1 bay leaf
1 - 10 oz package of frozen corn
1/2 can of drained and rinsed kidney beans

Tortilla strips:
1-2 flour tortillas
2 tablespoons of vegetable oil

When ready to serve, sprinkle 1-2 Tablespoons of cheese on bowl of soup
1 package of shredded cheese - your choice

Add all of the soup ingredients, except cheese, to crock pot and cook for 6-8 hours on a low or 3-4 hours on high. Preheat oven to 400 degrees.  

Lightly brush both sides of tortilla with oil.
Place on baking sheet and cut tortilla strips with pizza cutter. 


 Bake tortilla strips in oven until crisp, approximately 8-10 minutes.
When ready to serve, sprinkle 1-2 Tablespoons of cheese on bowl of soup. Top with Tortilla strips.




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