Monday, January 7, 2008

Crock Pot Chicken Tortilla Soup

This is a great soup to start in the morning before you leave for work. When you get home your house will smell super yummy and dinner will be ready!

1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 T chopped fresh cilantro
tortilla chips

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. 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. Garnish with fresh tortilla strips or tortilla chips.

Tomorrow's Daily Special: BLT Muffins