Chicken Tortilla Soup
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 lb. chicken breasts
1 medium onion, diced
2 garlic cloves, minced
1 (15 0z.) can beef (or chicken) broth
1 cup water
1 can (15 oz.) corn, undrained
1 can (15 oz.) diced tomatoes and green chiles, undrained
1 (11 oz.) can enchilada sauce
1 packet taco seasoning
� tsp. chili powder (optional)
salt & pepper, to taste
shredded cheese, for topping
crunchy tortilla strips, for toppingRecipe
Place chicken breasts in the bottom of your crock pot. Season
with a bit of salt & pepper. Add in diced onions and minced
garlic. Then pour in beef stock.
And water.
Then add in corn, diced tomatoes and enchilada sauce.
Sprinkle in taco seasoning and chili powder.
Then give it all a good stir.
Put the cover on and cook on low for about 8-10 hours.
About 10-15 minutes before serving, take the chicken breasts out
and shred them using two forks. The chicken will shred very
easily.
Then put shredded chicken back in pot. Stir again. Let cook for
additional 15 minutes. Then serve and top with shredded cheese
and crispy tortilla strips. I’m using these crunchy tortilla
strips. They can usually be found in the aisle where the salad
fixings are located (near the croutons.) If you can’t find these
– no worries – just used crushed tortilla chips. Or you could cut
up some fresh tortillas into strips and throw them into the soup
about 20 minutes before soup is finished if you want a softer
tortilla in your soup.
As for cheese, it’s really a matter of taste but I like this
Mexican four cheese blend. This kind with a touch of cream cheese
in it melts really well and adds such great flavor to this soup.
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