. Recipes: CHICKEN TORTILLA CROCK POT SOUP

CHICKEN TORTILLA CROCK POT SOUP

CHICKEN TORTILLA
CROCK POT SOUP


INGREDIENTS:
500 gm  Shredded, Cooked Chicken
425 gm Can Whole Peeled Tomatoes, Mashed
300 gm Can Enchilada Sauce
1 Onion, Chopped
100 gm Can Chopped Green Chile Peppers
2 cloves Garlic, Minced
2 cups Water
400 gm Can Chicken Broth
1 tsp Cumin
1 tsp Chili Powder
1 tsp Salt
1/4 tsp Black Pepper
1Bay Leaf
300 gm Package Frozen Corn
1 tsp Chopped Cilantro
7 Corn Tortillas
3-4 tbsp Vegetable Oil

PREPARATION:

Place Chicken, Tomatoes, Enchilada Sauce, Onion, Green Chiles, and Garlic into a slow cooker. 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. Preheat oven to 400F. Lightly brush both sides of Tortillas with Oil. Cut Tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle Tortilla Strips over soup. CHICKEN TORTILLA CROCK POT SOUP is ready to serve.



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