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Rated:
Submitted By: Elena
Photo By: CookinBug
Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 8
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"
INGREDIENTS:
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
7 corn tortillas
vegetable oil
DIRECTIONS:
Nutrition
Information
Servings Per Recipe: 8
Calories: 262
Amount Per Serving
Total Fat: 10.8g
Cholesterol: 45mg
Sodium: 893mg
Amount Per Serving
Total Carbs: 24.7g
Dietary Fiber: 3.8g
Protein: 18g
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Printed from Allrecipes.com 10/4/2012
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=89539&origin=detail&servings=8&metric=false
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