On of my favorite crock-pot recipes is Chicken Tortilla Soup. Remember that Juicy Roast Chicken recipe I shared with you the other day? Well, here's something you can make with all that left over chicken.
Note: this recipe can be spicy so if you want to dial it down a bit, reduce the chili powder and use mild enchilada sauce. Also, adding a dollop of sour cream at the end helps tame the spice too.
1 1/2 pounds boneless chicken, cooked, shredded
1 can (15 ounces) whole tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 clove garlic, chopped
2 cups water
1 can (14 1/2 ounces) chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package (10 ounces) frozen corn
1 teaspoon dried chopped cilantro
6 corn tortillas
2 tablespoons vegetable oil
Grated cheddar cheese and sour cream for garnish.
In Crock-pot, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and dried cilantro. Cover and simmer on low for 6 to 8 hours or on high for 3 to 4 hours. Remove and discard bay leaf before serving.
Preheat oven to 400 degrees. Lightly brush both sides of tortilla with vegetable oil. Cut tortillas into strips. Spread tortilla strips onto a baking sheet and bake turning occasionally until crisp, 5 to 10 minutes.
Sprinkle tortilla strips and grated cheese over soup. Add a dollop of sour cream if desired.
Recipe found in Best-Loved Slow Cooker Recipes book.