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Chicken Tortilla Soup
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Description
Chicken Tortilla Soup.
Ingredients
- 1 pound Shredded, Cooked Chicken
- 1 can (15 Oz. Size) Whole Tomatoes
- 1 can (10 Oz. Size) Enchilada Sauce
- 1 whole Medium Onion, Chopped
- 1 can (4 Oz. Size) Chopped Green Chiles
- 2 cloves Garlic, Minced
- 2 cups Water
- 1 can (14.5 Oz. Size) Chicken Broth
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 1 whole Bay Leaf
- 1 package (10 Oz. Size) Frozen Corn
- 1 Tablespoon Fresh Cilantro
- 1 whole Lime
- Tortillas, To Serve
Preparation
Bring a pot of water to a boil and boil chicken for 15 minutes. With cooking shears or a fork, thoroughly shred your chicken and place in a slow cooker. Add tomatoes, enchilada sauce, onion, green chiles and garlic.
Pour in the water and chicken broth. 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. Add a little of bit lime juice and serve with tortillas. Delish!
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