Monday, September 17, 2007

Recipe Monday!!

Karen( suggested that we offer soup recipes today and it is a perfect soup day here in Oregon. Football yesterday, soup in the slow cooker today: Life is good.

Rod and I love this soup because, frankly, we love anything we can make in the crock pot. Just the other day, I was making Korean short ribs in it. I left to drive to town and do some errands.(It is quite a drive for us. When I arrived home and walked in the door, my first thought, and I am not making this up, was "Who broke into my house and made dinner?" It smelled wonderful.
I am sometimes one sandwich short of a picnic.

This is our recipe for a great chicken tortilla soup. You can use either the already cooked chicken from the grocery store deli, or chopped up chicken breasts. We also put put out cheese, sour cream and more cilantro for each person to add to their bowl. Enjoy!

Slow Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Post a Comment