Chicken Tortilla Soup

Ronnie Pollard

By
@Ronniewpollard

You can do it all stove top and make it faster, it's a lot better cooking all day on med heat in the crockpot.


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Rating:

Comments:

Serves:

6 to 8

Prep:

1 Hr

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 pound shredded cooked chicken, 1 (15 ounce) kroger fire roasted tomatoes, 2 (10 ounce) can enchilada sauce, 1 medium onion chopped, 1 can rotel, 2 cloves garlic, 2 cups water, 1 (14.5 ounce) can chicken cooking stock
1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 bay leaf
1 (10 ounce) package frozen corn, 1 can refried beans, 7 corn tortillas, vegetable oil

Directions Step-By-Step

1
Boil the chicken and shred it. Mix all ingredients together except the corn tortillas and vegetable oil. Let it cook in a crock pot for 8 hours. Cut your tortillas into strips with a pizza cutter and fry in vegetable oil till crisp. Top with cheddar cheese and chips in your bowl. It is very good.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican