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

Crock Pot Chicken Tortilla Soup Recipe

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This recipe for Crock Pot Chicken Tortilla Soup is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cooked chicken, shredded lightly with a fork
1 medium yellow onion, diced
1 reg. size can diced tomatoes
1 reg. size can enchilada sauce
1 small can chopped green chilies
2 cloves garlic, grated
2 cups water
1 reg. size (14 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn, thawed
1 tablespoon chopped cilantro – optional
6 large corn tortillas
Directions:
Directions:
Put chicken, onion, diced tomatoes, enchilada sauce, green chilies, garlic, water & broth in crockpot & stir to combine. Add cumin, chili powder, salt, pepper and bay leaf; stir again. Cover & cook on low 6-7 hours. Stir in thawed corn and cilantro, recover slow cooker and cook on low 10-15 more minutes. Serve with tortilla crisps on top (recipe below).
Tortilla crisps:
Preheat oven to 400°. Coat both sides of tortillas with thin layer of oil. Cut tortillas into strips & lay on baking sheet. Bake 10-12 min; until crispy. Remove to a paper towel to cool, and then crumble these tortilla crisps over the soup to serve.

 

 

 

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