Chicken Tortilla Soup
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (14 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
1 can (15 ounces) whole kernal corn, with liquid (or two cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker.
Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes
8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.
1 comment:
Okay Janet, got a "cooker" question for you. All the recipes in your cookbook give the recommended crock size.... What if you only have one that is a 5-6 qt? Does it matter or do you need to increase/decrease the recipe???
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