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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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So, you want to make a great soup, but don't have the time to stand around the stove? Solution: Make it in the slow cooker, walk away. Lose the cooking time, without losing the taste. Ingredients:
1 pound cooked chicken, shredded |
7 tortillas, corn |
1 (15 oz) can whole peeled tomatoes, crushed |
1 (10 oz) can enchilada sauce |
1 medium sized onion, diced |
1 (10 oz) package frozen corn |
1 (4 oz) can green chile peppers, chopped |
1 (14.5 oz) can chicken broth |
2 cups water |
1 tsp chili powder |
1 tsp cumin |
1 bay leaf |
2 garlic clove, finely diced |
1 tsp salt |
1/4 tsp black pepper |
1 tbsp cilantro, chopped |
vegetable oil |
Directions:
1. Combine chicken, tomatoes, enchilada sauce, onion, garlic and green chiles into a slow cooker. Add in the water and chicken broth, then season with chili powder, cumin, bay leaf, salt and pepper. Mix in the corn and cilantro then cover, and cook on low heat for 6-8 hours, or on High heat for 3-4 hours.
2. Preheat oven to 400 degrees F.
3. Brush both sides of tortillas evenly with oil then cut into strips, and place them on a baking sheet.
4. Bake until crisp, around 10-15 minutes. Sprinkle tortilla strips on top of soup, and serve.
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