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 (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.
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!
