Chicken Tortilla Soup

* Exported from MasterCook *

Chicken Tortilla Soup

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds bonless chicken -- cook and shred
1 15 oz can whole tomatoes
1 10 oz can enchilada sauce
1 medium onion -- chopped
1 4 oz can chopped green chiles
1 clove garlic -- minced
1 14.5 oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz pkg frozen corn
1 tablespoon dried chopped cilantro
6 corn tortillas
2 tablespoons vegetable oil
grated Parmesan cheese -- garnish

In Crock-Pot, combine the shredded chicken, whole tomatoes, enchilada sauce, on
ion, green chilies, and garlic. Add the water, chicken broth, cumin, chili pow
der, salt, black pepper, and bay leaf. Stir in the corn and cilantro. Cover a
nd cook on Low 6 to 8 hours or on High 3 to 4 hours.

Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with vege
table oil. Cut the tortillas into strips that are 2 1/2 -inches long and 1/2 i
nch wide. Spread the tortilla strips onto a baking sheet. Bake, turning occas
ionally, until crisp, 5 to 10 minutes. Dish soup into bowls. Sprinkle each se
rving with tortilla strips and grated Parmesan Cheese.

Serves 6 to 8

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