There is something about Fall that makes me crave soup. It’s warm and filling and it just makes me feel cozy. Last week, I found a recipe for Chicken Tortilla Soup and decided to try it. I made some changes to the recipe (some were intentional, others not so much) but it turned out great! Here is the original recipe:
INGREDIENTS:
|
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
7 corn tortillas
vegetable oil
|
DIRECTIONS:
| 1. |
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili 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. |
| 2. |
Preheat oven to 400 degrees F (200 degrees C). |
| 3. |
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. |
| 4. |
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. |
And here are the changes I made…
-I used all the white meat from a rotisserie chicken.
-I used cream of chicken soup instead of enchilada sauce.
-I omitted the garlic, chili powder and bay leaf.
-I served it with crumbled tortilla chips, add some shredded cheddar and a dollop of sour cream.
It was DELICIOUS!
PS - The Cincinnati Zoo’s new baby giraffe has a name! It’s Lulu! xx
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