You may also like
Categories:
chicken tomatoes enchilada sauce onion green chili peppers garlic water chicken broth cumin chili powder salt pepper bay leaf corn cilantro corn tortillas
Viewed: 70 - Published at: 4 years agoIngredients
- 1 lb cooked chicken, shredded
- 15 ounces crushed tomatoes
- 10 ounces red enchilada sauce
- 1 medium onion, chopped
- 4 ounces green chili peppers, chopped
- 2 garlic cloves, minced
- 2 cups water
- 14 12 ounces chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 14 teaspoon pepper
- 1 bay leaf
- 10 ounces frozen corn
- 1 tablespoon cilantro, chopped
- 7 corn tortillas
Method
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crock pot.
- Add water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf.
- Stir in corn and cilantro.
- Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- Preheat oven to 400.
- Cut tortillas into strips, then spread on a baking sheet.
- Bake until crisp, about 10-15 minutes.
- To serve, sprinkle tortilla strips over soup.
