Tuesday, February 15, 2011

Chicken Tortilla Soup

This soup is packed with so much flavor and more importantly, very easy to make. You have to try it while the weather is still cold.




Using a slow cooker, add one pound of cooked and shredded chicken, a 15 oz. can of whole tomatoes, can of enchilada sauce, a can of green chilies, 2 cloves of garlic. Add one medium onion, chopped. Add 32 oz. of chicken broth and season with cumin, chili powder, salt, pepper and one bay leaf. Add 10 oz. of either canned or frozen corn. Cook on low for 6 to 8 hours. Or on high for 3 to 4 hours.

Now how easy was that? Garnish with either corn tortillas brushed with oil, cut into strips and baked for 10 to 15 minutes at 400 degrees.

For one of our Friday Night dinners, I paired it with a seven layer bean dip  made the day before and some margaritas.

Slower Cooker Chicken Tortilla Soup

1 lb. cooked chicken
15 oz. can of whole tomatoes
10 oz. can of enchilda sauce
4 oz. green chilies, chopped
2 cloves of garlic
1 medium onion, chopped
32 oz. chicken broth
1 t. cumin
1 t. chili powder
1 t. salt
1/2 t. black pepper
1 t. bay leaf
10 oz corn, frozen or canned
1 T. cilantro for garnish

2 comments:

  1. sounds good Cynthia...nice for a cool evening

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  2. Thank You for this. It's delicious! I took it to work yesterday for our staff luncheon. It was a Hit. Thanks for helping me look good! Tom enjoyed it too. :)

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Cynthia