Crockpot Chicken Tortilla Soup

This is the only tortilla soup I have ever had, so I can't say how it compares to others. All I know is I love this one!

1 lb boneless skinless chicken breast (can still be frozen)
15 oz can whole peeled tomatoes, smashed
10 oz can enchilada sauce
1 can black beans, drained and rinsed 
4 oz can chopped green chilies
1 medium onion, chopped
2 cloves garlic, minced
2 14.4 oz cans chicken broth
10 oz pack frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
Salt and Pepper (I don't measure these, just do what seems good to me)
6 corn tortillas (this is optional, you can just use tortilla chips)
vegetable oil or cooking spray (only needed if using tortillas)
Sour cream and shredded cheese for toppings

Throw everything (except tortillas and oil) into crock pot. Cook on low for 6 hours.
Remove chicken, shred, and put back in crock pot. Cook additional 2 hours.
Brush both sides of tortillas with vegetable oil (or spray with cooking spray). Cut into strips (a pizza cutter works awesome!). Bake about 10 minutes in 400F oven, turning over half way.

Serve soup with tortilla strips, sour cream, and cheese.

adapted from HERE

No comments:

Post a Comment