Somehow we always seem to end up with three bags of tortilla chips filled with crumbs. I don't know how it happens but I hate to just throw them away when I could put them to use. Solution: Chicken Tortilla Soup. Make the soup and sprinkle the pieces of tortilla chips on top of the soup. Delicious!
Chicken Tortilla Soup:
1 pound uncooked chicken breasts
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (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 leaf
- 1 (10 ounce) package frozen corn
- 3 tablespoon chopped cilantro
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. Shred chicken with a fork before serving. Top with tortilla chips, sour cream, avocado slices and cheese.
No comments:
Post a Comment