Friday, September 27, 2013
Chicken Tortilla Crockpot Soup
1 lb chicken, cooked and shredded
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 c water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 (10 oz) pkg frozen corn
1 TBS chopped cilantro
Topping: 7 corn tortillas and vegetable oil (or Fritos)
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into 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 for 8 hours.
To make tortilla strips (or use Fritos instead):
Brush both sides of tortillas with oil.
Cut into strips, then spread on baking sheet.
Bake at 350 degrees for 10 to 15 minutes.
Sprinkle over soup.