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Jun 20, 2013, 6:45am

Skinny Crock Pot Recipe Forum :: Recipes :: Soups, Stews & Chili :: Tortilla Soup #2

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Topic: Tortilla Soup #2 (Read 1,528 times)

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Tortilla Soup #2
« Thread Started on Oct 20, 2011, 12:38am »

Tortilla Soup

Posted by Jamie Stephens Amundgaard

Ingredients
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce (or make your own, healthier version: http://www.thegraciouspantry.com/clean-eating-enchiladas/)
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, low sodium, no sugar added (including dextrose)
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
7 corn tortillas
vegetable oil

Directions
1. 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.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Source: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/detail.aspx

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