Saturday, August 23, 2008

Chicken Tortilla Soup-Crock Pot Meal

2 boneless, skinless chicken breasts
1 10 oz. pkg. frozen whole kernel corn (thawed)
1 lg. onion, chopped
2 garlic cloves, pressed
2 (14 oz.) cans chicken broth
1 (10 3/4) can tomato puree
1 (10 oz.) can diced tomatoes and green chiles (Rotel-I use Mild)
3/4 tsp salt
2 tsps ground cumin
1 tsp ground chili powder
1/8 tsp ground red pepper
1/8 tsp. ground black pepper
1 bay leaf
4 corn tortillas

Cobine first 13 ingredients in a crockpot. Cover and cook on High for 6 hours. Remove adn discard bay leaf. Cut tortillas into 1/4 inch strips. Pace on a lightly greased baking sheet. Bake at 375 for 5 minutes, stir and bake 5 more or until crisp. Serve on top of soup.

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