Chicken Tortilla Soup – easy and filling
|Chicken Tortilla Soup in the Slow Cooker ( from All Recipes with some changes)
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes,mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth ( I make it up using Better than Bouillon)
- 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 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
||Place chicken, tomatoes, enchilada sauce, onion, 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 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.
Chopping garlic grown at the Little FarmThe view of the mountain range not far from us, and some late fall roses.
And finally one of the statues from sculptor John Davidson in our front yard – the children love this one…..and so do we.
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