Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Serves 4

1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 bay leaf
1/2 (10 ounce) package frozen corn
1-1/2 teaspoons chopped cilantro
3-1/2 corn tortillas
vegetable oil
1/2 pound shredded, cooked chicken
1/2 (15 ounce) can whole peeled tomatoes, mashed
1/2 (10 ounce) can enchilada sauce
1/2 medium onion, chopped
1/2 (4 ounce) can chopped green chile peppers
1 clove garlic, minced
1 cup water
1/2 (14.5 ounce) can chicken broth

1.  Place chicken, tomatoes, enchilada sauce, onion, green chiles,  garlic, water, 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 6-8 hours.
2.  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 then bake in preheated oven until crisp, about 10 to 15 minutes.
3. sprinkle tortilla strips over soup.

Serve and enjoy this easy soup recipe – slow cooked chicken tortilla soup recipe

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