Chicken Tortilla Soup Recipe
2017-02-07 19:26:33
Ingredients
- Chicken (cooked, 1 pound, shredded)
- Tomatoes (1 can, 15 ounces, peeled and mashed)
- Enchilada sauce (1 can 10 ounce)
- Onion (1 medium, chopped)
- Garlic (minced, 2 cloves)
- Water (1 cups)
- Chicken broth (1 can or 14.5 ounces)
- Cumin (1 teaspoon)
- Chili powder (1 teaspoon)
- Salt (1 teaspoon)
- Black pepper (1/4 teaspoon)
- Frozen corn (1 package or 10 ounce)
- Cilantro (1 tablespoon, chopped)
- Tortillas (7 corn made tortillas)
- Vegetable oil (at taste)
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Instructions
- The first thing you have to do is place the chicken, tomatoes, sauce, onion, green chilies and garlic into a slow cooker, in here you will pour in the water and the chicken broth and season it with the cumin, chili powder, salt, pepper and the bay leaf
- after this you will begin stirring and then you will add the cilantro, also cover and once you have done this lower the setting of the cook for about 6 to eight hours
- if you place it to a high heat then you have to heat it only for 3 to 4 hours.
- After this take the oven and preheat it for 400ºF or 200ºC and then spread the tortillas in a baking dish, after you have toned this bake the mixture and serve it with the tortilla over the soup.
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