friday food

yesterday, i had lunch with cass and kristie. chicken tortilla soup on a wet, chilly day. it was so yummy, that i came home and made some in the crock pot for supper as well! i did a couple of things differently from the recipe, i'll mark those on the recipe below. but for the most part, this tasted just like the restaurant!


ps. for some reason, i cannot make comments on my own blog anymore. which is kind of like having my tongue cut out. thankfully, it will still let me post! please keep talking to me, or i will go insane :)

Chicken Tortilla Soup In the Crockpot

• 1 pound shredded, cooked chicken ( i used 3 frozen chicken breasts)
  
• 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 ( i used 1/4 c. chopped green pepper)
  
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder ( i used a few red pepper flakes instead; don't much care for the taste of chili powder)
  
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf (omitted)
  
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro ( i used dried)
• (i also added one can of black beans, drained)
  

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. (i just sprinkled some tortilla chips on top).
   
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. ( i also added some shredded cheddar, and a dollop of sour cream ;)