And it's flavorlicious too?? Perfection!
There's a reason I was drawn to this particular recipe. I am on a quest to find the Perfect Chicken Tortilla Soup. There's a restaurant downtown that makes the BEST tortilla soup I've ever had. And I haven't been able to duplicate it .....yet.
I'll be honest, this isn't a duplication of That Soup. It's dang tasty though, so I share. :)
Slow Cooker Chicken Tortilla Soup
Recipe adapted from AllRecipes
2 (6oz) pkgs pre-cooked Southwestern seasoned chicken, chopped
1 (15oz) can petite diced tomatoes
1 (10oz) can enchilada sauce
1 medium onion, chopped
2 jalapenos, seeded and diced
2 cloves garlic, minced
2 cups water
1 3/4 cups low-sodium chicken stock
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 1/2 cups frozen corn
1 tbsp chopped cilantro, optional
7 corn tortillas
vegetable oil
1. Place chicken, tomatoes, enchilada sauce, onion, jalapenos, and garlic into a slow cooker. Pour in water and chicken stock , and season with cumin, chili powder, salt, pepper, and bay leaf. 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.
The start of something tasty |
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
No need to deep-fry to get these crispy |
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
This even LOOKS comforting |
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