Chicken Tortilla Soup

iVillage Member
Registered: 09-10-2003
Chicken Tortilla Soup
Sun, 11-20-2005 - 10:06am

Chicken Tortilla Soup

~ 1 1/2 lbs boneless chicken, cooked and shredded
~ 1 can (15oz) whole tomatoes
~ 1 can (10oz) enchilada sauce
~ 1 medium onion, chopped
~ 1 can (4oz) chopped green chilies
~ 1 clove garlic, minced
~ 2 cups water
~ 1 can (14 1/2oz) chicken broth
~ 1 teaspoon cumin
~ 1 teaspoon chili powder
~ 1 teaspoon salt
~ 1/4 teaspoon black pepper
~ 1 bay leaf
~ 1 package (10oz) frozen corn
~ 1 tablespoon dried chopped cilantro
~ 6 corn tortillas
~ 2 tablespoons vegetable oil
~ grated Parmesan cheese for garnish

In Crock-Pot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chiles and garlic. Add the water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in the corn and cilantro. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.

Preheat oven to 400*F. Lightly brush both sides of the tortillas with vegetable oil. Cut the tortillas into strips that are 2 1/2 inches long and 1/2 inch wide. Spread the tortilla strips onto a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated parmesan cheese over soup. Serve.
*Serves- 6 to 8

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