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Tortilla Soup Recipe

   
 

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     Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   8

Ingredients
1lb Shredded chicken
15oz can whole peeled tomates, mashed
10 oz can enchilada sauce
1 medium onion chopped
4oz can mild chopped green chilies
2 cloves garlic, minced
2 cups water
14.5 oz can chicken borth
1 teaspoon chili powder
 
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
10oz package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
1 teaspoon cumin

Instructions
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.
Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Originally Submitted
12/28/2020





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