Sunday, October 24, 2010
Slow-Cooker Chicken Tortilla Soup
Missy loves to smell this soup cooking all day while I am at work. It's so good!
1 lb. boneless chicken breast
1 15 oz can diced tomatoes
1 10 oz can enchilada sauce
1 med onion, chopped
1 4 oz can chopped green chiles (by Mexican foods)
2 cloves garlic, minced
2 14.5 oz cans chicken broth
1 can drained and rinsed black beans
1 t. cumin
1 t. chili powder
1 t. salt
dash cayenne pepper (if you like it spicy, optional)
1/4 t. black pepper
1 bay leaf
1 10 oz package frozen corn
2-3 T chopped cilantro
1 pkg corn tortillas
limes, sour cream grated jack cheese for garnish
Place all ingredients in slow cooker except for cilantro and garnishes. Cover and cook on low for 6-8 hours or high for 3-4 hours. Shred chicken with 2 forks, and stir in cilantro before serving. Garnish with lime wedges, grated cheese, tortilla strips and sour cream when serving.
Brush tortillas with oil, both sides. Cut into strips. Spread on baking sheet. Bake at 400 until crisp, about 10-15 min. Sprinkle over soup. Mmmmmmm!!!!!
Hope you enjoy this recipe! I freeze portions in small containers and take to work. Black bean soup and enchilada recipes to follow.