Ingredients:
1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 Tbps chopped cilantro
7 corn tortillas
vegetable oil
Directions:
1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 Tbps chopped cilantro
7 corn tortillas
vegetable oil
Directions:
- 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 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.
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