There was a little technical difficulty at the start of this adventure because I opened up the first crock pot liner, only to find out that my hand could go from one side to the other. Luckily, I have used these before or I would have been even more confused. I guess that one end didn't get sealed so I folded it and put it back in the cupboard to deal with later. Crossing my fingers, I got out the second liner and it worked great. I put some of the first ingredients in the crock pot after I have filled it with the crock pot liner like the enchilada sauce, chicken broth, corn and seasoning.
Then, I gathered together the canned goods. The diced tomatoes, green chiles, and onion were my next targets. Normally, people would just dump those items in the crock pot as well but I don't like tomato or onion texture so I blend them first to make them more part of the broth.
I chopped the onion into small pieces and dumped the rest straight into the blender. I used the blender to make sure that there aren't any chunks since I am not a fan of chunks and the original recipe doesn't call for this so feel free to skip this step if you don't mind tomato and onion texture (like a normal person).
I poured the blender ingredients into the crock pot. Lastly, I put in the shredded chicken. I used to boil chicken breasts on the bone and shred the chicken but I haven't gotten a lot of great deals on chicken breasts so I used the chicken from the whole chickens that we have had and I had frozen. It is a super great way to save leftovers to use for a later date. I left the pot to simmer for 6 to 8 hours per the instructions and then I had this yummy soup.
Do you want a spoonful?? I suggest making some for yourself. It is a really easy recipe, check it out below!
Chicken Tortilla Soup
1 small can chopped green chile peppers
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon garlic salt
1 tablespoon tomato paste
1/2 teaspoon onion powder
1 1/2 cups water
1 (14 ounce) can chicken broth
1 teaspoon chili powder (1 1/2 teaspoons for a bit more kick)
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 package frozen corn
1 1/2 tablespoon chopped cilantro
8 corn tortillas
Put everything but the tortillas in the crockpot. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, and spread out on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Serve with the corn tortilla chips.
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