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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