Chicken Tortilla Soup (CP)

Ingredients:
  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1/3 C dried onion
  • 1 C frozen corn
  • 1 can (15oz.) diced tomatoes
  • 1 can (10oz.) red enchilada sauce
  • 1 can (4oz.) diced green chilies
  • 2 C water
  • 2 C chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 whole bay leaf

  • 6 whole corn tortillas
  • 2 Tbs. vegetable oil

  • Chopped cilantro
  • Shredded pepper-jack cheese
Instructions:

Add chicken to crock-pot; sprinkle with dried onion. Add next 12 ingredients (corn through bay leaf); cover and cook on low 6 to 8 hours.

Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2-1/2-by-1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.

Once soup is done, remove chicken breasts to cutting board. Shred chicken using 2 forks; return to crock-pot and stir soup to combine.

To serve, ladle soup into bowls; top with tortilla strips, cilantro and cheese. Makes 6 to 8 servings.


Date Added:October 23, 2009
Classification:Soups & Stews
Source:Mine
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Crockpot

Notes:

2009, 2010, 2016