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Sunday, December 10, 2006 Slow Cook Chicken Tortilla Soup Ingredients: SOUP - 1 lb. boneless, skinless chicken thighs - 1 (15 oz) can crushed tomatoes - 1 (10 oz.) can enchilada sauce - 1 medium/small onion - 4 jalapeno peppers (chopped) - 2 cloves of garlic, minced - 2 cups water - 1 (14.5 oz) can chicken broth - 1 tsp cumin - 1 tbsp chili powder - 1 tsp salt - 1 tsp pepper - 1 bay leaf - 1 can mexican corn - 1/3 cup chopped cilantro CHIPS: - 7 corn tortillas - olive oil DIRECTIONS: 1. Place chicken, tomatoes (I blender mine first), enchilada sauce, onion, chilies and garlic into slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, paper and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on high 3-4 hours. 2. (for chips) Preheat oven to 400 degrees F 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 10-15 minutes 5. (for soup) Remove chicken, cut/shred on cutting board and return to soup. Serve in bowls and garnish with avocado, sour cream, tortilla strips etc... YUM! stolen and only slightly modified from allrecipes.com posted by SAJ | 2:08 PM |
Comments:
Now I'm hungry, have chicken, and need dinner in 30 minute. sigh. will print, drool, and try to plan. sounds yummy!
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# posted by
 : 2:26 PM | |
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