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ChickenTortillaSoupfortheSlowCooker INGREDIENTS: 1poundshredded,cookedchicken 1(15ounce)cancrushedtomatoes 1(10ounce)canenchiladasauce 1mediumonion,chopped 1(4ounce)canchoppedgreenchilepeppers 2clovesgarlic,minced 2cupswater 1(14.

5ounce)canchickenbroth 1teaspooncumin 1teaspoonchilipowder 1teaspoonsalt 1/4teaspoonblackpepper 1bayleaf 1(10ounce)packagefrozencorn 1tablespoonchoppedcilantro 7corntortillas vegetableoil DIRECTIONS: 1.Placechicken,tomatoes,enchiladasauce,onion,greenchiles,andgarlicintoaslowcooker.Pourin waterandchickenbroth,andseasonwithcumin,chilipowder,salt,pepper,andbayleaf.Stirincorn andcilantro.Cover,andcookonLowsettingfor6to8hoursoronHighsettingfor3to4hours. 2.Preheatovento400degreesF(200degreesC). 3.Lightlybrushbothsidesoftortillaswithoil.Cuttortillasintostrips,thenspreadonabakingsheet. 4.Bakeinpreheatedovenuntilcrisp,about10to15minutes.Toserve,sprinkletortillastripsoversoup.

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