Tasty Tuesday

I'm not a food blogger, in fact, I'm not sure what kind of blogger I am. Is a "bunch of random blather" a blog niche? Anyways, I am still a foodie in the sense that I love to eat, drink, cook, and plan parties. Since my vacation ends today and my time spending hours reading and writing posts is over, I thought this would be a great time to start a weekly "culinary" post so I can share some of my favorites with you. Slàinte!

Chicken Tortilla Soup - Slow Cooker

Ingredients

2-3 boneless/skinless chicken breasts (can be frozen)

1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 garlic cloves, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tbsp chopped fresh cilantro (add more if you like it like I do)
7 corn tortillas
vegetable oil

1. Put all ingredients (except tortilla and oil) into slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Before serving, shred chicken using a fork - it will just fall apart.
2. Preheat oven to 400.
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 lightly brown and crisp, about 10 to 15 minutes.

5. Add tortilla strips and any other toppings...serve!