[2 SP per Bowl] Continuing to get ready for the fall, here is another family favourite. This chicken tortilla soup is hearty, tasty and makes you feel warm all over. It can even be made in the slow cooker!
Information
- Makes: 8 servings
- Source: Tasty Points
- Prep: 20 min Cook: 4 hours
Ingredients
| 1 lb |
cooked skinless boneless chicken breast, shredded |
0 SP |
| 15 oz |
canned whole tomatoes, 1 can |
0 SP |
| 10 oz |
canned enchilada sauce |
4 SP |
| 1 medium |
onion, chopped |
0 SP |
| 4 oz |
canned chopped hot green chili peppers |
0 SP |
| 2 medium |
garlic cloves, minced |
0 SP |
| 2 cups |
water |
0 SP |
| 14½ oz |
reduced-sodium chicken broth |
0 SP |
| 1 tsp |
ground cumin |
0 SP |
| 1 tsp |
chili powder |
0 SP |
| 1 tsp |
table salt |
0 SP |
| ¼ tsp |
black pepper |
0 SP |
| 1 |
bay leaf |
0 SP |
| 10 oz |
frozen yellow corn, bag |
0 SP |
| 1 Tbsp |
cilantro, chopped |
0 SP |
| 4 |
corn tortillas |
6 SP |
| 2 Tbsp |
vegitable oil |
9 SP |
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, chilli 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°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 to 15 minutes. To serve, sprinkle tortilla strips over soup.
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