Thursday, January 19, 2012
RECIPE: Chicken Tortilla Soup
This is my daughter, Jes's recipe. It's heaven.
2 Pounds - Boneless Skinless Chicken Breast Cooked and Shredded
1 Can - Diced Tomatoes
2 Cans - Crushed Tomatoes
1 Can - Black Beans
1 Can - Whole Sweet Corn
1 14 oz can - Enchilada Sauce
2 Cans - Chicken Broth
1- Small Onion, Diced
2 Cloves - Garlic, Minced
2 Tablespoons - Lime Juice
3 Tablespoons - Fresh Cilantro, Finely Chopped
3 1/2 Teaspoons - Cumin Powder
2 1/2 Teaspoons - Chili Powder
1 1/2 Teaspoons - Salt
1 Teaspoon - Black Pepper
Approximately 1/4 cup - Vegetable Oil
1 Package - Flour Tortillas
Sour Cream (Optional Garnish)
1 or 2 Avocados (Optional Garnish)
4 Cups - Shredded Chihuahua Cheese (Shredded Cheddar cheese can be substituted if
cheese is not
Put all soup ingredients in slow cooker. Allow soup to cook on medium-high, stirring occasionally, for about 3 hours.
While soup is cooking, preheat oven to 375 degrees. Brush both sides of the tortillas with a light coat of vegetable oil. Cut into thin strips. Place strips on cookie sheet in a single layer. Bake at 375 for 5-7 minutes until golden brown and crispy.
To serve, top soup with crunchy tortilla strips, shredded cheese, a dollop of sour cream and an avocado wedge.