Monday, October 31, 2011

Chicken Tortilla Soup- Slow Cooker

What a great way to use green chiles, the last of the tomatoes from the garden,  and some leftover corn tortillas from last week. I used this recipe as a starter but I've amended the recipe below.

1 pound chicken breasts
4-5 fresh chopped tomatoes
1 medium onion, chopped
Good amount of chopped green chile
2 cloves garlic, minced
1 C chicken broth
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon salt
1 (10 ounce) package frozen corn-make sure it is organic!
Corn tortillas- white is best to stay GMO safe

1. Place chicken, tomatoes, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, and salt. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

 **I have yet to do the tortilla crisping. My husband just put chips on his. I ate it plain. This was a great soup. Very easy and tasty.

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