Saturday, January 14, 2012

Chicken Tortilla Soup (Can be Slow Cooker)

Recipe and photo courtesy of allrecipes.com
Modified

Ingredients

1 pound shredded, cooked chicken
(Uncooked chicken breasts for slow cooker method)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 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
1/4 cup chopped cilantro
vegetable oil

Directions
1.  Saute onions with vegetable oil in a large pot until translucent.  Add garlic and saute another minute.

2.  Add tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
3.  Simmer on low at least 30 minutes.  It tastes even better if you simmer a long time.

4.  Serve topped with crispy tortilla strips and a dollop of sour cream.

Slow Cooker Directions

Place uncooked chicken breasts in bottom of slow cooker.  Add tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken and serve topped with crispy tortilla strips and a dollop of sour cream.
 
Serves 8.

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