Chicken Tortilla Soup
This is my mom’s tasty soup recipe. We had it at a party the other night and it went over pretty well, so I figured I’ll copy/paste it to the whole world!
CHICKEN TORTILLA SOUP
- 1 1/2 lbs skinless boneless chicken, cooked and shredded
- 2 cups water
- 1 (15 oz) can petite diced tomatoes
- 1 (10 oz) can enchilada sauce (comes in mild, medium or hot)
- 1 (4 oz) can chopped green chilis
- 1 (14 1/2 oz) can chicken broth
- 1 (10 oz) pkg of frozen corn
- 1 medium onion
- 1 garlic clove
- 2 Tbsp fresh chopped cilantro (or 1 Tbsp dried)
- 1 tsp each: cumin, chili powder, salt
- 1/4 tsp ground black pepper
- 1 bay leaf
Place chicken in pyrex with 2 cups of water and cook in microwave until done. While that’s cooking, place the rest of the ingredients in the crockpot. Add shredded/chopped cooked chicken and water to crockpot. Cover and cook on low 6-8 hrs or on high for 3-4 hrs. The same procedure can also be followed to cook this on a stove-top: Bring combined ingredients to a boil, then turn down heat and simmer for at least 30 minutes (the longer the better).
Before eating, add grated cheese, sour cream and tortilla chips.
Enjoy!
