Mike's Chicken Tortilla Crockpot Soup

By mikeimmell

This is the recipe I made for Grandma GiGi's 71st birthday party on October 26, 2013.

Ingredients

• Garnishes:
• You will need: 5 or 6 quart crock pot
• 1 pound shredded, cooked chicken
• 1 lg can of crushed tomatoes
• 1 (10 ounce) can red enchilada sauce
• 1 (10 ounce) can green chile enchilida sauce
• 1 medium onion, chopped
• 1/4 cup finely chopped celery
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 2 Knorr tomato bouillon cubes with chicken flavor (optional)
• 8 cups of chicken stock
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon of paprika (optional)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1 (10 ounce) package frozen corn OR 1 can of canned corn drained
• 1 Can of black beans, rinsed and drained
• 1 tablespoon chopped cilantro (dried or fresh)
• bag of corn tortillia chips
• Mexican blend shredded cheese
• sour cream

Details

Preparation time 10mins
Cooking time 370mins
Adapted from keyingredient.com

Preparation

Step 1

Place chicken, tomatoes, enchilada sauces, onion, celery, green chiles, and garlic into a slow cooker. Pour in water, tomatoe bouillon cubes, and chicken stock, and season with cumin, chili powder, paprika, salt, black pepper, red pepper flakes, and bay leaf. Stir in the corn, black beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours OR on High setting for 3 to 4 hours.
To serve, sprinkle tortilla strips over soup. You can also sprinkle the shredded cheese and a dollop of sour cream on top of the soup.