Slow-Cooker Chicken tortilla soup - Ellie Cecil ingredients: 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed (I use crushed) 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 (14.5 ounce) cans 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 tablespoon chopped cilantro 1 14 oz can black beans (optional) 7 corn tortillas 1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in 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. 2. Preheat oven to 400 degrees F (200 degrees C). 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup source: Ellie Cecil
Posted on: Mon, 06 Oct 2014 04:24:58 +0000
Trending Topics
Recently Viewed Topics
© 2015