Today in the mountains of NC it’s a soup day – the weather bug reads 68 degrees and I have a sweater on. I refuse to turn heat back on in June! Let’s make some soup – my daughter has made this recipe and likes it a lot. It’s a carnivore dish, but, my friend Melissa has a vegetarian soup posted on her blog, Plaidfuzz – be sure to check it out if you don’t eat critters! (Sounds gross, doesn’t it?)
Slow-cooker Chicken Tortilla Soup
- 1 pound shredded, cooked chicken (easy-peezy: get a rotisserie chicken)
- 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 cloves garlic, minced
- 2 cups water
- 1-14.5 oz chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1-10 oz pkg frozen corn (or a can well drained)
- 1 T cilantro, chopped
- 7 corn tortillas
- a cooking oil
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water, broth and seasonings, and the bay leaf. Stir in corn and cilantro. Cover, and cook on low setting for 6-8 hours or on high for 3-4 hours.
- Preheat oven to 400 degrees F (200 degrees C)
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in the preheated oven until crisp, about 10-15 minutes.
- To serve, sprinkle tortilla strips over the bowls of soup.
About 8 servings.