Crock Pot Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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I just love coming home from a long day at work to a cooked dinner! Right when you walk in the door you can smell the wonderful soup, so we dig in as soon as we can! Ingredients:
1 lb boneless chicken, cooked and shredded |
1 (15 ounce) can crushed tomatoes |
1 (10 ounce) can red enchilada sauce |
1 medium onion, chopped, 1/2 c dry minced onion can be substituted |
1 (4 ounce) can chopped green chilies, undrained |
2 garlic cloves, minced |
2 cups water |
1 (14 1/2 ounce) can chicken broth, can use water as well and add boullion |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can beans, black, pinto, kidney, white, drained and rinsed |
1 teaspoon cumin |
1 teaspoon chili powder |
1/4 teaspoon bay leaf, crushed |
1 tablespoon dried cilantro |
corn tortilla strips or chips |
monterey jack cheese or monterey jack pepper cheese, shredded |
sour cream & guacamole |
Directions:
1. Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
2. Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
3. Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
4. Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
5. VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.
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