Wednesday, March 7

Chicken Tortilla Soup

The most delicious soup south of the border and cooked in the easiest way possible!

1 lb chicken*
1 can whole, peeled tomatoes (15 oz), mashed
1 can enchilada sauce (10 oz)
1 medium onion, chopped
1 can chopped green chile peppers (4 oz)
2 cloves garlic, minced
2 c water
1 can chicken broth (14.5 oz)
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 package frozen corn (10 oz)
1 tbs. chopped cilantro

* The chicken can be pre-cooked and shredded, thawed or frozen. However, you’ll need to use a fork to pull apart the chicken at the end if it isn’t already shredded.

Put all the ingredients into the slow cooker. Cook on LOW for 6-8 hrs or HIGH for 3-4 hrs.

Once it is done, shred the chicken if needed. Then, serve with sour cream, tortilla strips, cheese, limes, avocados or all of the above!

No comments:

Post a Comment