Saturday, October 10, 2009

Tortilla Soup

I took the left over chicken from the crockpot chicken recipe I just posted the other day and made a fabulous tortilla soup.

Tortilla Soup
Original Recipe found here

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green Chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Throw everything in your slow cooker and cook on low for 6-8 hours, on high for 4 hours, or do it on your stove top until everything is tender. Remove the bay leaf before serving.

Serve with tortilla chips, cheese, sour cream, lime, and avocado.

Soup (no toppings) makes 8 1 cup portions with 262 calories and 18 grams protein.

I used 1 1/2 -2 lbs chicken and 1 cup less water to make it less soupy. I always strain mine before eating.

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