Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Total time: 1800 s
Cuisine: American
Ingredients: 1 lb shredded, cooked chicken; 1 can whole peeled tomatoes, mashed; 1 can enchilada sauce; 1 medium onion; 1 can chopped green chile peppers; 2 clove garlic; 2 cup water; 1 can chicken broth; 1 tsp cumin; 1 tsp chili powder; 1 tsp salt; 1/4 tsp black pepper; 1 bay leaf; 1 packages frozen corn; 1 tbsp chopped cilantro; 7 corn tortillas; 1 vegetable oil

haley.ellis92 @cook_3353936

Chicken Tortilla Soup

haley.ellis92 @cook_3353936

Saved

Ingredients

30 mins

1 lbshredded, cooked chicken
1 canwhole peeled tomatoes, mashed
1 canenchilada sauce
1 mediumonion
1 canchopped green chile peppers
2 clovegarlic
2 cupwater
1 canchicken broth
1 tspcumin
1 tspchili powder
1 tspsalt
1/4 tspblack pepper
1bay leaf
1 packagesfrozen corn
1 tbspchopped cilantro
7corn tortillas
1vegetable oil

Saved

Steps

30 mins

1

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in a slow cooker.
2

Pour in water and chicken broth.
3

Season with cumin, chili powder, salt, pepper, and bay leaf.
4

Stir in corn and cilantro.
5

Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
6

Preheat oven to 400°F.
7

Lightly brush both sides of tortillas with oil.
8

Cut tortillas into strips, then spread on baking sheets.
9

Bake in preheated oven until crisp (about 10 to 15 minutes).
10

To serve, sprinkle tortilla strips over soup.
11

Garnish soup with shredded cheese, sour cream, avocado, etc.