Monday, September 29, 2008

Chicken Tortilla Soup

As the weather gets slightly cooler, I love soup! AND this is one of my favorite recipes from

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) 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
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, 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 and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

(Now I personally skip this step and just use store bought chips.)
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


pixie4bears said...

Okay now I so have to make this. I am a big soup fan and mexican fan..what better than to mix em. Thanks for this!!

Tammy said...

This recipe sounds delightful. I need those type of meals with our busy schedules. Can't wait to try it out.

Live.Love.Eat said...

This looks good!!!

MOMMY-MOMO said...

sounds yummy! I've been looking for more soup recipes for the coming of fall! will have to give this one a try...