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Crock Pot Tortilla Soup

Aired: Tuesday November 5,2013 on Twin Tiers News at Noon
2lbs.shredded cooked chicken
2 15oz. cans tomato sauce
2 10oz. cans enchilada sauce (mild-hot)
2 cups chicken stock
2 4oz. cans chopped green chili peppers
1 medium onion, course chopped
6 cloves garlic, minced
1 pkg. frozen corn
1 tsp. ground cumin
1 tbsp. ground red chili powder
1 tsp. salt
½ tsp. course ground black pepper
1 bay leaf
12 corn tortillas split
4 tbsp. olive oil
1/3 cup chopped cilantro
½ cup shredded cheddar cheese, garnish
1 lime, sliced for garnish
Cilantro, garnish
Tortilla Garnish Preparation

Brush 6 corn tortillas with a light coat of olive oil. Stack the coated tortillas and slice into thin strips. Now, place the strips on a foiled cookie sheet and spread out evenly. Bake at 400 degrees for 20 minutes. Remove the tortilla strips from the oven, and allow to cool. When the strips are cool, they will be nice and crisp. Place the tortilla strips in a Ziploc bag and save for soup garnish.

Basic Soup Preparation

Add 4 tbsp. olive oil to a hot large sauté pan. Next, add the chopped onion, minced garlic, Sauté until translucent and tender. Now, add the uncooked tortilla strips, green chili, corn, and all of the dry seasonings. Stir to combine,  until mixed evenly.

Place the uncooked chicken in the bottom of a large crock pot. Spread the sauté mixture over the chicken. Next, add the chicken stock, tomato sauce, and enchilada sauce. Finally, add the bay leaf and chopped cilantro. Cover the crock pot and set on low. Cook for 8- 10 hours.

Remove the chicken from the soup and shred, using two forks. Place the shredded chicken back into the soup and stir to combine. Serve in soup bowls and garnish with tortilla strips, shredded cheddar cheese, fresh cilantro, and a slice of fresh lime.
Yield: 8-10 servings
Prep time: Active:20 minutes
Cook time: 8-10 hours  

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