Chicken Tortilla Soup
Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 4 hours |
| Total time | 4 hours, 10 minutes |
Description
This was probably one of the most talked about "wow" recipes. It was cobbled together from a number of different tortilla soup recipes.
Ingredients
2
Chicken Breasts (Boneless, Skinless) 1 cn
Black Beans (Rinsed and drained) 8 oz
Frozen Corn ((1/2 package)) 1 cn
Enchilada Sauce 1 cn
Diced Tomatoes (Fire roasted or with chiles) 4 c
Chicken Broth 1
Medium Onion (Chopped) 3 clv
Garlic (Minced) 1
Jalepeno (Seeded and finely chopped) 1 T
Cumin 1 T
Chili Powder 1 pn
Cayenne Pepper 1 t
Salt 1⁄2 t
Pepper 1
Bay Leaf 1⁄4 c
Cilantro (Chopped) 1
Lime (Cut into Wedges) 1
Avocado (Pitted and cut into cubes) 1 c
Cheese ((Monterrey Jack, Cheddar, Taco...)) 4
Corn Torillas (Cut into thin strips)
Instructions
- Place all ingredients through the bay leaf into the slow cooker.
- Cook on high for 4 hours.
- Before serving remove chicken, shred and return to soup.
If you like a brothy soup, eat as is. Cilantro, lime, avocado, cheese, tortilla strips and sour cream are added by each person according to their own tastes. Add a lot of cheese you get a much cheesier soup.
Notes
We lightly coated the tortilla with oil, cut into strips and placed in a toaster oven until the strips crisped up.