chopped cilantro, parsley, or shredded cheese to garnish
Instructions
In crock pot or slow cooker combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water and other seasonings. Stir in corn. Cover and cook on low 6-8 hours.
In last 30 minutes of cooking, lay tortilla strips on baking tray and brush lightly with vegetable oil. Bake until crisy at 400 degrees, turning frequently.
Serve in soup bowls. Garnish with shredded cheese, chopped parsley or cilantro, and tortilla strips.
Originally Submitted
1/26/2008
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You can add this Chicken Tortilla Soup recipe to your own private DesktopCookbook.