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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Gardner Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Goodman


1 lb. shredded, cooked chicken
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
tsp. black pepper
1 bay leaf
1 (10 oz.) frozen corn
Flour tortillas, cut into strips (optional)
Shredded cheese (optional)

Place chicken, tomatoes, enchilada sauce, onion, green chilis, and garlic into a slow cooker.

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Stir in corn.

Cover, and cook on low setting for 6-8 hours or on high for 3-4 hours.

Serve in bowl topped with tortilla strips and shredded cheese, if desired.

Personal Notes:
Personal Notes:
I like to serve with Fritos and cheddar cheese.




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