Tortilla Soup in Crock Pot

From Charolette at Dr. Moore's office

Photo by Janice S.
Adapted from centercutcook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from centercutcook.com

Ingredients

  • 2

    boneless chicken breasts halved, cubed

  • 2

    cups frozen and thawed corn

  • 1

    large chopped onions

  • 2

    pressed garlic cloves

  • 2

    14 1/2-ounce cans fat-free chicken broth

  • 1

    10 1/2-ounce can tomato purée

  • 1

    (10-ounce) can diced tomatoes with chilies

  • 1

    teaspoon salt

  • 1

    teaspoon chili powder

  • 2

    teaspoons cumin

  • 1/8

    teaspoon black pepper

  • 1

    bay leaf

  • 4

    5 1/2 inchs corn tortillas

  • Chopped fresh cilantro

Directions

In 4 qt. slow cooker combine chicken, corn, onion, garlic, broth, tomato puree, died tomatoes with chilies, salt, chili powder, cumin, cayenne and black peppers, and bay leaf. Cover and cook on high 6 hours. Discard bay leaf. Fifteen minutes before soup is done heat oven to 375 degrees. Cut tortillas into 1/4" strips, bake on baking sheet 5 minutes, stir and bake 5 more minutes or until crisp. Serve with soup. Garnish with cilantro if desired.

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