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December 6th, 2007


Ellen's Chicken Tortilla Soup

Posted on 2007.12.06 at 14:21

1 1/2 lbs. boneless, skinless chicken breast (shredded)
1 10oz jar enchilada sauce
1 14oz. can whole tomatoes
1 4oz. can chopped green chiles
1 package of frozen corn
1 large chopped red onion
2 cloves garlic
2 cups of water
1 14oz. can chicken broth
1 tsp. chili powder
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. salt
Some freshly ground black pepper
1 bay leaf


I make mine in my Crockpot. I just simply add all of the ingredients and let it simmer on low for 6-7 hours. As far as the chicken goes, I put the chicken breasts in the Crockpot whole and then after a few hours, I take them each out individually and shred them using two forks, then I stir the shredded chicken into the soup mix in the Crockpot.

 

I eat it with tortilla chips, but some times I just take some round tortilla shells and slice them into strips. I then fry the strips in a large frying pan in some canola oil, then once they are brown and crispy I drain them on a paper towel and top the soup bowls with the tortilla strips.  


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