Friday, October 7, 2011

chicken tortilla soup.

Chicken Tortilla Soup from Jenni:

1 1/2 pounds boneless chicken, cooked and shredded
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce (green is what I use)
1 medium onion, chopped
1 can (4 oz) chopped green chiles
1 clove garlic, minced
2 cups water
1 can (14 1/2 oz) chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 package frozen corn
1 T dried chopped cilantro

In a crock pot combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic. 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 high for 3-4 hours. Garnish with lime, tortilla chips, sour cream and avocado.

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