Chicken Tortilla Soup

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1 1/2 lb boneless chicken cooked and shredded
1-10 oz can enchilada sauce
1-15 oz whole tomatoes
1 medium onion chopped
1-4 oz chopped green chilies
1 clove garlic, minced
2 cups water
1-14 1/2 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper


1 (10 oz) pakg. frozen corn, 1 bay leaf, 1 tbsp chopped cilantro, 6 corn tortillas, 2 tbspvegetable oil. in crock pot add all ingredients, except corn tortiillas. cover and cook on low 6 to 8 hours or high on 3 to 4. lightly brushed both sides of tortillas with vegetable oil. cut tortillas into strips. spread onto baking sheet. bake, turning occasionally until crisp. 5 to 10 min.

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