Chicken Tortilla Soup Ingredients
1 pound shredded cooked chicken
1 (15 ounce) can Ro*Tel tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can green chile peppers
2 cloves garlic, minced
2 cups water (can substitute chicken broth)
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 con
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil Instructions
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 for 6 to 8 hours or on HIGH
for 3 to 4 hours.
Heat 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.
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