Cheesy Chicken Tortilla Soup |
|
 |
Prep Time: 32 Minutes Cook Time: 240 Minutes |
Ready In: 272 Minutes Servings: 10 |
|
I found this recipe in a 2009 calendar. I can't wait to make this, it sounds so good. Ingredients:
1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes |
2 cups frozen whole kernel corn, thawed |
1 large onion, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans chicken broth |
1 (10 3/4 ounce) can tomato puree |
1 (10 ounce) can diced tomatoes and green chilies |
3 tablespoons lime juice |
1 teaspoon kosher salt |
2 teaspoons ground cumin |
1 teaspoon chili powder |
1/4 teaspoon coarse black pepper |
1/8 teaspoon ground cayenne pepper |
1 bay leaf |
5 soft corn tortillas |
2 cups monterey jack pepper cheese, shredded |
tortilla chips (to garnish) |
Directions:
1. Combine all ingredients except for tortillas, cheese and chips in a 4 quart slow cooker. Cover and cook on high for 4 hours. Discard bay leaf.
2. Preheat oven to 375 degrees.
3. Cut 6 inch tortillas into 1/2 inch strips. Place on a baking sheet. Bake for 5 minutes. Turn and bake another 5 minutes or until crisp.
4. Ladle soup into bowls and generously sprinkle with cheese. Add baked tortilla strips.
5. Garnish with tortilla chips.
|
|