Tortilla Soup

Becky and Matt (and baby Nicole) came over for dinner last night. It was their first dinner party since having Nicole. It was like old times...almost. I made Tortilla Soup in the crock pot and Becky said I should post the recipe on my blog....so I am. I got the recipe from my friend Karen, so I can't really take any credit for it, but it was yummy!


CROCK POT CHICKEN TORTILLA SOUP

Ingredients:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped1 (4 ounce) can chopped green chile
peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

7 corn tortillas
vegetable oil

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, 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.

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.

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

(I made quesedillas instead of tortilla chips to dip in the soup.)

Easy peasy. Really good. My kind of cooking.