Monday, February 14, 2011

Chicken Tortilla Soup

Chicken Tortilla Soup
1 lb, boneless skinless chicken, cooked and shredded
1 (15 oz) can crushed or diced tomatoes
1 (10)oz can enchilada sauce
1 medium onion or 1/4 cup dried chopped onion
1 (4 oz) can diced green chilies
1 (14 1/2 oz) can chicken broth
1 (15 oz) can whole kernel corn or 10 oz bag of frozen corn
1 clove garlic, minced fresh or from a jar
1 Tbsp dried chopped cilantro
2 cups water
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf

Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese.

1 comment:

Marie Few said...

I made this for the ward Halloween party last year. Delicious. Everyone must have loved it because the pot was scraped almost clean!