I know, I know, I know...I have posted this recipe before. It pains me to repeat a post and I know I give other repeaters such a hard time, but the repeat is for good reason. Back in August I posted this recipe in my first Tasty Tuesday, but it was August and everyone was hot, from the heat. It is now November and in most of the world it has cooled, except of course in Socal where it's still super hot, so I wanted to remind you about my most favorite and easy soup recipe. So this is not really a repeat but more a public service announcement. Slàinte!
Chicken Tortilla Soup - Slow Cooker
Ingredients
2-3 boneless/skinless chicken breasts (can be frozen)
1 (15 oz) can whole peeled tomatoes, mashed
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 (14.5 oz) can chicken broth
1 tsp ground 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
Directions
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!
4. Bake in preheated oven until lightly brown and crisp, about 10 to 15 minutes.
5. Add tortilla strips and any other toppings...serve!
