Simple Supper Monday - Volume 34: Chicken Tortilla Soup

This recipe comes from my friend, Kirsten. She found this soup recipe online a year or so ago, and it has become a staple in her house. Seeing as I am looking for more soup recipes to fill my kitchen with, I greatly appreciate (and can't wait to try) this recipe!

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Simple Supper Monday

Chicken Tortilla Soup

• 1 1/2 pound boneless chicken -- cooked and shredded
• 1 can whole tomatoes (15-oz.)
• 1 can enchilada sauce (10-oz.)
• 1 medium onion -- chopped
• 1 can chopped green chilies (4-oz.)
• 1 clove garlic -- minced
• 2 cups water
• 1 can chicken broth (14 1/2-oz.)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 package frozen corn (10-oz.)
• 1 tablespoon dried chopped cilantro
• 2 tablespoons vegetable oil
• Grated Parmesan cheese -- (garnish)

Directions:

In CROCK-POT Slow Cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Remove and discard bay leaf.

Preheat oven to 400F. Lightly brush both sides or tortilla with vegetable oil.

Cut tortillas into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup. Serve immediately.

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Wow. Now that it is typed out, I am hungry for this recipe! I guess It'll have to go on the menu this week :)

As the darkness comes earlier and the nights become colder, I am on the prowl for more Soup and Stew recipes. Do you have one in your repetoire? Send it my way!

moderndaydonnareed@gmail.com