CHICKEN TORTILLA SOUP
1 pound cooked chicken, shredded (I usually do two to three breasts, depending on the size)
1 15 oz. can petite diced tomatoes (or regular diced is fine)
1 10 oz. can of red enchilada sauce
1 medium onion, chopped
1 small can of diced green chilis
2 or 3 cloves of garlic, mashed
2 cups water
1 14.5 oz. can of chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 10 oz. package of frozen corn or 1 can whole kernel corn, drained
1 T. chopped fresh cilantro (or 1 tsp. dried)
1 can of black beans, rinsed and drained (the recipe doesn't call for this, but I like it)
Place chicken, tomatoes, enchilada sauce, onion, chilis, and garlic into the crockpot. Pour in broth and water. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and beans (if using). Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with sour cream, cheddar cheese, and tortilla chips.
*I posted a similar recipe a few years ago, but this one has flavor beyond belief. I put it all in my crockpot & let it do the work for me. I put the chicken in raw normally & then shred it before serving. It falls apart beautifully! Or you can use canned chicken, which is what I recently did when I made this for my sister's family. Oh, and I like to crunch up some tortilla chips & put a little shredded cheese in the bottom of my soup bowl before I ladel the soup. Then, I add more to the top.
1 pound cooked chicken, shredded (I usually do two to three breasts, depending on the size)
1 15 oz. can petite diced tomatoes (or regular diced is fine)
1 10 oz. can of red enchilada sauce
1 medium onion, chopped
1 small can of diced green chilis
2 or 3 cloves of garlic, mashed
2 cups water
1 14.5 oz. can of chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 10 oz. package of frozen corn or 1 can whole kernel corn, drained
1 T. chopped fresh cilantro (or 1 tsp. dried)
1 can of black beans, rinsed and drained (the recipe doesn't call for this, but I like it)
Place chicken, tomatoes, enchilada sauce, onion, chilis, and garlic into the crockpot. Pour in broth and water. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and beans (if using). Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with sour cream, cheddar cheese, and tortilla chips.
*I posted a similar recipe a few years ago, but this one has flavor beyond belief. I put it all in my crockpot & let it do the work for me. I put the chicken in raw normally & then shred it before serving. It falls apart beautifully! Or you can use canned chicken, which is what I recently did when I made this for my sister's family. Oh, and I like to crunch up some tortilla chips & put a little shredded cheese in the bottom of my soup bowl before I ladel the soup. Then, I add more to the top.
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