Monday, October 24, 2016

Crockpot chicken tortilla soup

1 pound chicken breast or tenders
15 oz. can rotel
10 oz. can enchilada sauce
1 medium onion, chopped
4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz. can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 bay leaf
1 teaspoon cayenne pepper
1/4 teaspoon black pepper
10 oz. package frozen corn
1 tablespoon chopped cilantro
Vegetable oil
7 corn tortillas

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.

Preheat oven to 400 degrees.  Lightly brush both sides of tortillas with oil. Cut tortillas into strips, and then spread on a baking sheet.  Bake in preheated oven until crisp, about 10 to 15 minutes.

When soup is done, shred the chicken breasts with a fork.  Sprinkle tortilla strips over soup. Garnish with avocado if desired.

Summer made this for soup night and actually didn’t use tortillas.  It was still awesome! Just more of a broth based soup.  Also, if you don’t like heat, cut the cayenne pepper and replace the can of rotel with a can of diced tomatoes! Add some black beans! Another tweak, use all chicken broth instead of the 2 cups of water.  

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