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Monday, January 24, 2011

Crockpot Chicken Tortilla Soup

{ Prep Time: 20 mins / Difficulty: Easy / Yields: 6-8 servings }

1 1/2 lb rotisserie chicken, shredded
1(15oz) can whole tomatoes
1 (10oz) can enchilada sauce
1 medium onion, chopped
1 (4oz) can chopped green chilies
1 garlic clove, minced
2 cups water
1 (14oz) can lower sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10oz) can whole kernel corn
1 Tbsp dried chopped cilantro
1 jalepeno
2 Tbsp extra virgin olive oil
flour tortillas
Monterey Jack cheese

1. In crockpot, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low 6-7 hours or on high 3-4 hours.
2. Remove & discard bay leaf.
3. Preheat oven to 400 degrees. Cut tortillas into 1/4"x 2" strips. Brush both sides with olive oil. Spread strips onto single layer on ungreased baking sheet. Bake, turning occasionally, until crispy, 6-8 mins. Slice jalepeno into thin slices.
4. Ladle soup into bowls and top with tortilla strips and Monterey Jack cheese. Garnish with jalepeno slices, if desired. Serve immediately.

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