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 wiccadwoman      

Recipe Categories:

    Chicken Tortilla Soup*


    Source of Recipe


    mom2two31064

    List of Ingredients




    1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
    15 ounces whole tomatoes
    10 ounces enchilada sauce
    1 medium onion -- chopped
    4 ounces chopped green chilies
    1 clove garlic -- minced
    2 cups water
    14 1/2 ounces fat-free chicken broth
    1 teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    1 whole bay leaf
    6 whole corn tortillas
    2 tablespoons vegetable oil
    1 tablespoon chopped cilantro
    Parmesan cheese -- for garnish (use monterey jack)

    Recipe



    In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.

    Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.

    5.5 points

 

 

 


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