Easy Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was looking for a recipe that is fast and easy and would give me some soup for a few days. Good thing I had this during the Feb 2010 Blizzard in the Northeast Ingredients:
1 (26 ounce) carton chicken stock |
1 (19 ounce) can enchilada sauce |
3 boneless skinless chicken breasts |
1 (14 1/2 ounce) can chopped tomatoes |
1 (4 1/2 ounce) can old el paso green chilies |
1 tablespoon old bay seasoning |
1 tablespoon chili powder |
1 teaspoon cumin |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon montreal chicken seasoning |
1 (12 ounce) package frozen corn |
Directions:
1. Season chicken with old bay, Montreal chicken, salt and pepper to taste and grill.
2. Microwave Frozen corn steam pack as per directions on pack.
3. While these cook, add Chickens Stock, Enchilada sauce, Chopped Green Tomatoes and green chilies to a stew bowl or Crock pot on Medium-low heat.
4. When corn is finished (if flavored) rinse with water and add to stew pot.
5. When chicken is finished, shred and add to pot.
6. Let ingredients stew for 10 to 15 minutes together, careful to not let stew boil.
7. You can serve with Tortilla chips, chopped Avocado, dollop of Sour Cream, or all three.
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