Monday, September 5, 2016

Chicken Tortilla Soup






Ingredients:

1 1/2 lb. cooked and shredded chicken
14 0z can stewed tomatoes
19 oz can green enchilada sauce
1/2 cup chopped cilantro leaves
10 oz package frozen corn (or canned)
1 medium chopped onion
1 small can diced green chilies
1 can chicken broth
2 cups water
1 tsp chili powder
1 tsp salt
1 clove garlic
1 tsp cumin
1/3 tsp pepper
1 bay leaf

  
Toppings:

Tortilla Chips
Grated Cheddar Cheese
Diced Avacado 
Sour Cream
Chopped Cilantro


Instructions:

Cook all ingredients in a crock pot for 3 - 4 hours on HIGH or 5 - 8 hours on LOW.  Serve hot with toppings. 


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