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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Slow-cooker Chicken Tortilla Soup Recipe

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This recipe for Slow-cooker Chicken Tortilla Soup is from The Baker's Cookbook, 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:  
2 C cooked, shredded chicken
1 (14.5 ounce) can Petite Diced Tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 small chopped onion (can substitute 1/2 tsp. onion powder)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (can substitute 1/4 tsp. garlic powder)
1 can Black Beans, drained
2 C water
1 (14.5 ounce) can chicken broth
1 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. red pepper
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf (optional), (be sure to remove before serving)
1 (8 to 10 ounce) package frozen corn
6 small corn tortillas
vegetable oil
Directions:
Directions:
Place cooked chicken, undrained tomatoes, drained black beans, enchilada sauce, onion, green chiles and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, red pepper, salt, black pepper and bay leaf. Stir in corn.

Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. (This recipe can also be cooked in soup pot on stove for 1 to 2 hours.)

Prior to serving, preheat oven to 400º. Lightly brush both sides of tortillas with oil. Cut the tortillas into strips (pizza cutter works great for this) then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over soup when served.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an easy to make main dish soup that is especially delicious on a cold, winter evening!

 

 

 

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