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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe
  1. Chicken (cooked, 1 pound, shredded)
  2. Tomatoes (1 can, 15 ounces, peeled and mashed)
  3. Enchilada sauce (1 can 10 ounce)
  4. Onion (1 medium, chopped)
  5. Garlic (minced, 2 cloves)
  6. Water (1 cups)
  7. Chicken broth (1 can or 14.5 ounces)
  8. Cumin (1 teaspoon)
  9. Chili powder (1 teaspoon)
  10. Salt (1 teaspoon)
  11. Black pepper (1/4 teaspoon)
  12. Frozen corn (1 package or 10 ounce)
  13. Cilantro (1 tablespoon, chopped)
  14. Tortillas (7 corn made tortillas)
  15. Vegetable oil (at taste)
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  1. 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
  2. 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
  3. if you place it to a high heat then you have to heat it only for 3 to 4 hours.
  4. 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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