Chicken Tortilla Soup

Linda Sharp

1 1/2 lbs. chicken cooked and chopped or shredded
1 15 oz. can whole or diced tomatoes
1 10 oz. can enchilada sauce
1 4 oz. can chopped green chiles
1 garlic clove, minced
2 c. water
1 14 oz. can chicken broth
1 tsp. cumin (optional)
1 tsp chili powder
Salt/pepper
Bay leaf
10 oz. frozen corn
1 tbsp. dried chopped cilantro
6 corn tortillas
Vegetable oil

Combine soup ingredients and simmer on stovetop for an hour or in crockpot for 3 to 4 hours. (Meat is cooked, simmer to blend flavors). Remove bay leaf.

Preheat oven to 400°F. Brush both sides of tortillas with oil. Cut into 2 1/2 inch strips, place on baking sheet. Bake, turning occasionally until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup.

This soup is spicy and a great change from chicken soup! Ingredients can be added or deleted depending on taste.

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