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Tortilla Soup

  • 2 (4 OUNCE) SKINNED AND BONED CHICKEN BREAST HALVES, CUBED
  • 2 CUPS FROZEN WHOLE KERNEL CORN, THAWED
  • 1 LARGE ONION, CHOPPED
  • 2 CLOVES GARLIC, PRESSED
  • 2 (14 ½ OUNCE) CANS CHICKEN BROTH
  • 1 (10 ¾ OUNCE) CAN TOMATO PUREE
  • 1 (10 OUNCE) CAN DICED TOMATOES & GREEN CHILES, UNDRAINED
  • 1 TEASPOON SALT
  • 2 TEASPOONS CUMIN
  • 1 TEASPOON CHILI POWDER
  • 1/8 TEASPOON GROUND RED PEPPER
  • 1/8 TEASPOON GROUND BLACK PEPPER
  • 1 BAY LEAF
  • 4 (5 ½ INCH) CORN TORTILLAS

COMBINE FIRST 13 INGREDIANTS IN A 4 QUART SLOW COOKER. COVER AND COOK AT HIGH FOR 6 HOURS.  DISCARD BAY LEAF.

CUT TORTILLS INTO ¼ INCH WIDE STRIPS, AND PLACE ON A BAKING SHEET.

BAKE TORTILLA STRIPS AT 375 DEGREES FOR 5 MINUTES.

STIR AND BAKE 5 MORE MINUTES OR UNTIL CRISP.   SERVE

WITH SOUP; GARNISH, IF DESIRED.

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