member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Amy       

Recipe Categories:

    Chicken Tortilla Crockpot Soup


    Source of Recipe


    Sue

    List of Ingredients





    1 pound shredded, cooked chicken

    1 (15 ounce) can whole peeled tomatoes, mashed

    1 (10 ounce) can enchilada sauce

    1 medium onion, chopped

    1 (4 ounce) can chopped green chile peppers

    2 cloves garlic, minced

    2 cups water

    1 (14.5 ounce) can chicken broth

    1 teaspoon cumin

    1 teaspoon chili powder

    1 teaspoon salt

    1/4 teaspoon black pepper

    1 bay leaf

    1 (10 ounce) package frozen corn

    1 (15 once) can black beans-rinsed

    1 tablespoon chopped cilantro

    7 corn tortillas

    vegetable oil

    Recipe



    Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 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 preheated oven until crisp, about 10 to 15 minutes.

    To serve, sprinkle tortilla strips over soup.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |