"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tortilla Soup (Slow Cooker) Recipe

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This recipe for Tortilla Soup (Slow Cooker), by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston
Added: Wednesday, July 16, 2008


1 lb. shredded, cooked chicken
1 can (15 oz) whole, pealed tomatoes, mashed
1 can (10 oz) enchilada sauce
1 med. onion, chopped
1 can (4 oz) green Chile peppers
2 cloves garlic, minced
2 cups water
1 can (14.5 oz) chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 package (10 oz) frozen corn
1 tbs. cilantro, chopped
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into slow cooker. Pour water and chicken broth in. Add seasoning. Add corn and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours.


Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil and cut into strips. Bake until crisp (10-15 minutes. Serve with soup.

Preparation Time:
Preparation Time:
8 hours, 30 min




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