Thursday, December 16, 2010

Chicken Tortilla Soup

1 lb cooked shredded chicken
1 (15 oz) can tomatoes
1 can corn (drained)
1 (10 oz) can enchilada sauce
medium onion
1 (4 oz) can chopped green chilies
2 cloves garlic (minced)
2 cups water
1 (14.5 oz) chicken broth
2 teaspoons Cumin
2 teaspoons chili powder
pinch of salt
pinch of pepper
7 tortillas

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper. 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.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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