chicken tortilla soup

Name: Chicken Tortilla Soup
Prep time: 1 h
Cook time: 8 h
Yield: 6
Cuisine: Mexican
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

41 Pinches 2 Photos

Ronnie Pollard

Olive Branch, MS

Updated on Jan 3, 2015

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.

Rate

prep time 1 Hr

cook time 8 Hr

method Slow Cooker Crock Pot

yield 6 to 8

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

How To Make chicken tortilla soup

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.
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