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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Butler
Added: Monday, April 7, 2008


4 boneless, skinless chicken breasts cooked and shredded (1 can chicken)
1 (150z) can stewed tomatoes (I use chopped tomatoes)
2 (10oz) cans enchilada sauce
1 med. onion chopped (1/4 c. dehydrated)
1 (4oz) can chopped green chilies
1 clove garlic, minced
2 c. water
2 (14 oz) cans chicken broth (bouillon works fine)
1 tsp cumin (can half if desired)
1 tsp chili powder (can half if desired)
1 tsp salt (taste before salting if using bouillon)
tsp black pepper
1 bay leaf
1 (10oz) pkg frozen corn (1-2 cans)
1 T. dried chopped cilantro
6 corn tortillas
2 T. oil

In the slow cooker, combine the shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add the water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in the corn and cilantro. Cover and cook on high for 3-4 hours or low for 6-8 hours. Preheat oven to 400. Lightly brush both sides of tortillas with oil. Cut the tortillas into strips that are 2 inches long and - inch wide. Spread the tortilla strips on a baking sheet. Bake, turning occasionally, until crisp, approx. 5-10 minutes. Sprinkle tortilla chips and grated cheese over individual servings of soup.
(From slow cooker sensations by Janet Eyring)




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