Monday, October 4, 2010

Crockpot Tortilla Soup

Fall has arrived! What goes better with Fall than warm soup. So I am sharing this easy, yummy soup that you can cook in your crockpot all day, that will make your house smell good.

Crockpot Tortilla Soup

1.5 lbs chicken breast cooked/shredded (I put them in with the rest of the soup ingredients whole and frozen, let them cook and shred at the end of the cooking day... much easier.
1 15 oz. can tomatoes
1 10 oz. can enchilada sauce
1 medium onion, chopped
1 4 oz. can green chiles, chopped
1 clove garlic, mined
2 cups water
1 14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 10 oz. package frozen corn
fresh bunch of cilantro
vegetable oil
corn tortillas
shredded cheese
fresh avacado

Throw all items except cliantro, vegetable oil, corn tortillas, shredded cheese and avacado in crockpot and cook all day. After cooking, shred chicken breasts if place in whole.

Preheat ove to 400 degrees, brush tortillas with vegetable oil, cut into strips and spread on baking sheet, crisp in ove until golden and crunchy.

Serve soup with crisp tortilla strips, chopped fresh cilantro, shredded cheese and fresh cubed avacado. We also make cheese quesadillas to go along the side with salsa/sour cream.

Notes from recipe owner: This recipe is very easy and good. I often double the recipe and place the other half in the freezer to eat at a later meal. My children also don't like chucnks so I puree the green chilies and tomatoes in the blender and add that to the soup and use onion flakes instead.

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