Friday, November 9, 2007

Chicken Tortilla Soup

Crockpot. Serves 10

1 ½pounds shreddedcooked chicken
1drained14.5 oz can diced tomatoes
110 oz canenchilada sauce
2medium choppedonions
14 oz can choppedgreen chiles
2cloves mincedgarlic
114 ½ oz canchicken broth
1tspchili powder
½tspblack pepper
1largebay leaf
1 ½tspsouthwest seasoning mix
110 oz pkg frozencorn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.

For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.


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