Roxy15
All-Conference
Chicken Tortilla Soup:
1-(32-oz.)-Can Chicken Broth
2 Cans Diced Tomatoes Or Fire Roasted Tomatoes
1 Can Diced Tomatoes With Green Chiles
1-(6-oz.)-Can Tomato Paste
2 Cups Frozen Corn
2 Cups Cooked Chicken
1 Tsp. Garlic Powder
1/2 Tsp. Cumin
1/8 Tsp. Chili Powder
10 Corn Tortillas
Shredded Cheddar Cheese
Mix all the ingredients in a large pot or Crockpot.
Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.
For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices.
Fry in hot oil in a skillet and drain on paper towels.
Serve the soup with the tortilla strips and shredded cheddar cheese.
***Add Chopped Avocados On Top-(Opt.)
1-(32-oz.)-Can Chicken Broth
2 Cans Diced Tomatoes Or Fire Roasted Tomatoes
1 Can Diced Tomatoes With Green Chiles
1-(6-oz.)-Can Tomato Paste
2 Cups Frozen Corn
2 Cups Cooked Chicken
1 Tsp. Garlic Powder
1/2 Tsp. Cumin
1/8 Tsp. Chili Powder
10 Corn Tortillas
Shredded Cheddar Cheese
Mix all the ingredients in a large pot or Crockpot.
Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.
For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices.
Fry in hot oil in a skillet and drain on paper towels.
Serve the soup with the tortilla strips and shredded cheddar cheese.
***Add Chopped Avocados On Top-(Opt.)
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