Chicken Tortilla Soup

By martha-2

Ingredients

• 2 cups water
• 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
• 29 ounce can crushed tomatoes
• 11 ounce can enchilada sauce
• 4 ounce can chopped green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried cilantro
• 1 heaping teaspoon minced garlic
• 2-3 cups chicken, cooked and shredded (can use more if you like)
• 2 cups frozen corn (or 2 cans corn, drained)
• 1 small onion, chopped
• salt and pepper to taste
• 4-5 six inch corn tortillas
• Toppings: cheese, sour cream, etc for toppings

Details

Servings 1
Adapted from southernplate.com

Preparation

Step 1

Dump everything except toppings and corn tortillas in a large pot. Place over medium to medium high heat and bring just to a boil. Reduce heat and simmer thirty minutes.

Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.

Serve soup with desired toppings. Great if made a day or two ahead of time to make get togethers easier!