Slow-Cooker Chicken Tortilla Soup - Authentic Delicious Mexican Group Recipe! Ingredients: 1 pound shredded, cooked chicken 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 teaspoon of onion powder 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil Directions: 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 onion powder 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. Preheat oven to 400 degrees F (200 degrees C). 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
Posted on: Thu, 25 Sep 2014 04:11:07 +0000
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