It may still be August, but I am already looking forward to fall!! Yesterday I made this “go to” recipe for chicken tortilla soup. It is easy and delicious, this recipe calls for cooking in a crock pot but can easily be done on the cooktop. Here is the recipe and enjoy preparing for some fall weather!
Chicken Tortilla Soup
Ingredients: 1 pound shredded cooked chicken, 1 (15 oz) can diced tomatoes, 1 (10 oz) can enchilada sauce, 1 medium onion, chopped, 1 (4 oz) can chopped green chilies, 2 cloves garlic, minced, 2 cups water, 1 (14.5 oz) can chicken broth, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 bay leaf, 1 (10 oz) package frozen corn, 1 tablespoon chopped cilantro
Directions: Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into 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 for 3 to 4 hours. Serve with chips and cheese for toppings.
Enjoy! Counting down to fall weather………