My last day to have my oldest boy home before he has to go to school. I love him home. My oldest is my best friend. I am having a blast spending the whole day with my two boys. I told them last night that I would spend my whole day playing what they wanted. I love that they want me to play with them. I hate it when people post on facebook that they are watching a movie with the family....UMMM no you aren't! You are on facebook. I might sound like that but I have taken a quick break to eat lunch. We will be back playing after this post.
So, this chicken tortilla soup is one of the best. I made it on as one of my soups for the Christmas party I had. It was a hit. Picture and recipe is from allrecipes.com
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and 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.
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.