Mexican chicken tortilla soup (slow cooker)
Recipe by Bobby Keillor
1lb Mexican shredded chicken (see my recipe)
1 28oz (796ml) can diced tomatoes
1 10oz (296ml) can enchilada sauce (a little less if not too spicy)
1 med onion, chopped
1 4oz (114ml) can chopped green chile peppers
2 cloves garlic, minced
1 cup water
3 cups chicken broth
1 tsp salt
1/4 tsp pepper
1 1/2 Cups of frozen corn
1 18oz (540ml) can of black beans
7 tortilla shells
oil (avocado or olive)
Prep. Time → 15 min
Cook Time → 480 min
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in water and chicken broth, season with salt and pepper. Stir in corn and black beans. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.
2. Preheat oven to 400
3. Lightly brush both sides of tortillas with oil. Cut tortillas into 1 inch wide strips, then spread on a baking sheet.
4. Bake chips in preheated oven until crisp, about 5-7 mins. Serve with soup.
main courses December 06, 2021 18:21
Author Kelly Barton's recipe tweaked
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