Monday, March 25, 2013

Chicken Tortilla Soup

This soup is so easy, just throw it all in the crockpot and turn it on high for 3-4 hours or low for 7-8. Boom! Dinner is ready. It's so easy I forgot to take a pic of it IN the crockpot. Trust me, easy peasy. I was cleaning out the cabinet and didn't have corn tortillas so I used tostada chips crumbled up in place of the "called for" corn tortillas.
  • 1 pound package Chicken-Style Seitan
  • 1 can (15 oz) diced tomatoes
  • 1 can (10 oz) Rotel
  • 1 can (10 oz) enchilada sauce
  • 1 medium onion,chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 14.5 ounces no-chicken chicken broth
  • 1 heaping teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 oz) package frozen whole kernel corn
  • 2 tablespoons cilantro, chopped
  • 7 corn tortillas (I didn't have any so I used tostidos chips)
  • vegetable oil (didn't use see item above)
  • Garnish: sour cream, shredded cheese, tortilla strips, etc.

Put all ingredients in the slow cooker, except for the tortillas and oil (again I used crushed chips on top instead.) Cook on high 3-4 hours or low 7-8 hours.

If you are using tortillas then heat oven to 400, lightly brush tortillas with oil, cut into strips, toss onto baking sheet. Bake 10-15 minutes.

Ladle soup into bowls and serve with crushed chips (or tortilla strips), shredded cheese and sour cream.


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