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Crock Pot Chicken Tortilla Soup Recipe

   
 

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     Crock Pot Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4-6 chicken breasts, cooked & diced
1 large (28 oz) can of diced tomatoes
1 (14 ounce) can enchilada sauce
1 medium onion, chopped
1 can chopped green chilies
1 tablespoon of minced garlic
1 (32 ounce) container chicken broth
1 teaspoon cumin
1 teaspoon chili powder
 
Salt & Pepper (to taste)
1 (10 ounce) package frozen corn
For Garnish-
Corn Tortillas
Avocado
Shredded Cheese
Sour Cream
Green Onions

Instructions
Boil your chicken breasts until fully cooked. Then, dice them up! Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot.
Pour in chicken broth, add cumin, chili powder, salt, pepper. Stir!
Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
About 30 miutes before you are going to serve the soup, you need to get the tortillas ready! Preheat oven to 400 degrees. Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!) Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, put tortilla strips over soup. Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn't have any) It looks this pretty for about 10 seconds & then I stir it all together and eat it!


Originally Submitted
7/17/2013





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