Monday, October 18, 2010

Chicken Tortilla Soup

I love chicken tortilla soup. It's hearty, comforting and delicious. This recipe is fantastic and so simple, you'll find yourself making this one at least once a week.

Chicken Tortilla Soup

1 whole rotisserie chicken (shredded)
1 can (15 oz.) crushed tomatoes (including juices)
1 can (10 oz.) green enchilada or verde sauce
1 medium onion chopped (or about ¼ dried onion)
1 clove garlic, minced
1 can (14.5 oz.) chicken broth
2 cups water
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon black pepper
1 bay leaf
1 package (10 oz.) frozen corn

6 corn tortillas, vegetable oil
Sour cream
Shredded Cheese
Avocado, sliced

Put rotisserie chicken in crock pot. Add rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the bay leaf.

For the garnish: Brush corn tortillas with vegetable oil. Cut into strips. Place on baking sheet in single layer. Bake turning occasionally, until crisp – about 5-10 minutes. Use tortillas to garnish soup with a dollop of sour cream, a handful of shredded cheese and a couple of slices of avocado.

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