Chicken Tortilla Soup Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 1/2 pound boneless chicken -- cooked and shredded
1 can whole tomatoes (15-oz.)
1 can enchilada sauce (10-oz.)
1 medium onion -- chopped
1 can chopped green chilies (4-oz.)
1 clove garlic -- minced
2 cups water
1 can chicken broth (14 1/2-oz.)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package frozen corn (10-oz.)
1 tablespoon dried chopped cilantro
2 tablespoons vegetable oil
Grated Parmesan cheese -- (garnish)

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Directions:

In CROCK-POT Slow Cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Remove and discard bay leaf.

Preheat oven to 400F. Lightly brush both sides or tortilla with vegetable oil.

Cut tortillas into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup. Serve immediately.

This recipe from CDKitchen for Chicken Tortilla Soup serves/makes 6

Recipe ID: 21510

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