Chicken Tortilla Soup


Ingredients

  • 2 large boneless skinless chicken breasts, cut into strips or chunks
  • 1 (15 ounce) can petite diced tomatoes
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 2 cubanelle pepers, chopped (or 1 sm. can diced green chiles)
  • 2 cloves garlic, minced
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoon sea salt
  • 1 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp Lime juice
  • 1 tsp Franks RedHot
  • 1 15 oz. can black beans
  • 7 corn tortillas
  • Vegetable cooking spray

Directions

  1. Place all ingredients (except corn tortillas) in a crock pot. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

 

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About theeater1

Just an average clown.
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