Monday, May 10, 2010

Crockpot Chicken Tortilla Soup

This soup is wonderful! Great to warm you up on a cold day and a good option for when you don't have a lot of time, just set the crock pot and go.

1 lb shredded cooked chicken
*you can add the chicken raw and shred halfway through cooking if desired
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can Rotel (whichever kind you prefer)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 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 corn
1 tablespoon chopped fresh cilantro
1 cup shredded monteray jack cheese (optional for topping)
2 avacados diced (optional for topping)
1 cup sour cream (optional for topping)
1/4 - 1/2 cup vegetable oil
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips

1.Place chicken, tomatoes,rotel, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2.Pour in water and chicken broth.
3.Season with cumin, chili powder, salt, pepper, and bay leaf.
4.Stir in corn and cilantro.
5.Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6.Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch.
7.Garnish finshed soup fresh tortilla strips, cheese, avacados, and sour cream.


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