Chicken Tortilla Soup Recipe
- 1 lb. chicken breasts, thawed and cut into large chunks
- 1 medium onion, finely chopped (my kids hate onions, so I eliminated this one)
- 1 can diced tomatoes or diced tomatoes with green chilies
- 1 can mild enchilada sauce (make sure it is mild, I used medium once and it was too spicy for my kids!)
- 1¾ cup chicken broth
- 1 cup frozen corn
- ½ red bell pepper, finely chopped
- 3 cloves garlic, chopped or minced
- 2 tsp. chili powder
- 1½ tsp. cumin
- ½ tsp. salt
- 4 soft corn tortillas, cut into strips
- Spray slow cooker with non-stick cooking spray.
- Place all ingredients into cooker, except for the tortillas, and stir well to blend.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- Thirty minutes before serving, use a fork and knife to separate the chicken into shreds and add the tortilla strips.
- Serve with cornbread muffins.
Recipe by Inner Child Fun at https://innerchildfun.com/2013/01/chicken-tortilla-soup-recipe.html
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