For those who do not watch Lost, the season premier was on last night. Besides the Food Network, this is seriously the only show that I watch. So, of course, we had to have a party to kick the season off right! I invited the friends to come watch the premier and of course lured them in with some of my cooking :)
I decided on a soup because of all the cold and snowy weather we have been getting here in Northwest Indiana. Instead of cooking up the tortilla strips, like it says in the recipe, I made corn bread. I changed the recipe a bit because of the reviews I read. I used the corn bread recipe I recently had at my mom’s house from Faith Church’s cookbook. Everything turned out great and the friends loved it!
Slow-Cooker Chicken Tortilla Soup
(original recipe from allrecipes.com, submitted by Elena)
1 (15 oz) can diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1/2 tsp crush bay leaves
1 (10 oz) pkg frozen corn
1 can black beans
1 Tbsp chopped cilantro
(7 corn tortillas and cooking spray if making the tortilla strips)
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth and season with cumin, chili powder, salt, pepper and bay leaves. 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. Take chicken out, shred and place back in slow-cooker. Keep slow-cooker on Low or Warm until ready to eat.
It’s as easy as that! I threw it all in before I left for work and came home to the great aroma of Tortilla Soup. Delicious!
(Tortilla Strips: Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.)
Corn Bread recipe coming soon…