Crock Pot -Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips. What a dish. Ingredients:
1 lb shredded cooked chicken |
1 (15 ounce) can whole canned tomatoes, mashed |
1 (10 ounce) can enchilada sauce |
1 medium onion, chopped |
1 (4 ounce) can chopped green chili peppers |
2 garlic cloves, minced |
1 cup water |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 bay leaf |
1 (10 ounce) package frozen corn |
1 tablespoon chopped fresh cilantro |
Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2. Pour in water and chicken broth.
3. Season with cumin, chili powder, salt, pepper, and bay leaf.
4. Stir in corn and cilantro.
5. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6. Garnish with fresh tortilla strips or tortilla chips.
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