Ingredients
- 2 lbs shredded cooked chicken can use a rotisserie chicken
- 2 15 oz cans whole peeled tomatoes mashed
- 2 10 oz cans enchilada sauce
- 2 medium sweet onions chopped
- 2 4 oz cans chopped green chili peppers
- 4 cloves garlic minced
- 4 cups water
- 2 14.5 oz cans chicken broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 leaves bay
- 2 tablespoons chopped cilantro
- 2 10 oz packages frozen corn
- 2 15 oz cans black beans rinsed
- 12 corn tortillas
- vegetable oil
Servings: large pot
Instructions
- Place the chicken, tomatoes, enchilada sauce, onions, green chiles and garlic into a slow cooker/Crockpot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaves. Stir in corn, beans and cilantro. Cover and cook on low setting for 6-8 hours, or on high setting for 3-4 hours.
- Preheat oven to 400 F. 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 10-14 minutes.
- To serve, sprinkle tortilla strips over soup. Can serve with shredded cheese and sour cream as well.
- Makes a large pot.
Recipe Credits:
Sandra Byrd, Little Rock, AR
Share this Recipe
Powered byWP Ultimate Recipe
