"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Steff's Crockpot Tortilla Soup Recipe

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This recipe for Steff's Crockpot Tortilla Soup, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corina Olsen
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs chicken breast cooked/shredded (I put them in with the rest of the soup ingredients whole and frozen, let them cook and shred them at the end of the cooking day...much easier!)
1 can tomatoes (15 oz.)
1 can enchilada sauce (10 oz.)
1 med onion, chopped
1 can green chiles, chopped (4 oz.)
1 clove 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 pepper
1 bay leaf
1 pkg frozen corn (10 oz.)
fresh bunch of cilantro
vegetable oil
corn tortillas
shredded cheese
fresh avocado

Directions:
Directions:
Throw all items except cilantro, vegetable oil, corn tortillas, shredded cheese and fresh avocado in crockpot and cook all day. After cooked, shred chicken breasts if placed in whole.
Preheat oven to 400 degrees, brush tortillas with vegetable oil, cut into strips and spread on baking sheet, crisp in oven until golden and crunchy.
Serve soup with crisp tortilla strips, chopped fresh cilantro, shredded cheese and fresh cubed avocado. We also make cheese quesadillas to go along the side with salsa/sour cream.

Number Of Servings:
Number Of Servings:
Tons
Preparation Time:
Preparation Time:
10 mins/ all day to cook
Personal Notes:
Personal Notes:
This so so good. This is from my neighbor who is an awesome cook.

 

 

 

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