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Chicken Tortilla Soup Southern Plate




Source of Recipe


Southern Plate


Recipe Link: http://www.southernplate.com/2010/09/chicken-tortilla-soup.html

List of Ingredients




2 cups water
14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
29 ounce can crushed tomatoes
11 ounce can enchilada sauce
4 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried cilantro
1 heaping teaspoon minced garlic
2-3 cups chicken, cooked and shredded (can use more if you like)
2 cups frozen corn (or 2 cans corn, drained)
1 small onion, chopped
salt and pepper to taste
4-5 six inch corn tortillas
Toppings: cheese, sour cream, etc for toppings


Recipe



Dump everything except toppings and corn tortillas in a large pot. Place over medium to medium high heat and bring just to a boil. Reduce heat and simmer thirty minutes.
Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.

Serve soup with desired toppings.
Great if made a day or two ahead of time to make get togethers easier!