Total Time)
3 hrs 30 mins:
Cook Time)
3 hrs:
Prep Time)
30 mins:
Servings)
8:
Ingredients:
1 (10 ounce, can enchilada sauce
1 medium onion chopped
2 cups water
1 teaspoon cumin
1 teaspoon salt
1 bay leaf
1 tablespoon chopped cilantro
1 pound shredded cooked chicken
1 (4 ounce, can chopped green chile peppers
1 (15 ounce can whole peeled tomatoes mashed
2 cloves garlic minced
1 (14.5 ounce can chicken broth
1 teaspoon chili powder
1.4 teaspoon black pepper
7 corn tortillas
1 (10 ounce package frozen corn
2 tablespoons vegetable oil or as needed
Directions:
Step.1
Put tomatoes, (garlic) green chilies, (onions) chicken, and enchilada sauce in a slow cooker?
Step.2
Add chicken broth, (water), add black pepper, (chili powder), cumin, (bay leaves) and salt? Add coriander and corn, stir? Cover and cook on (high flame) for about 3 to 4 hours or on (low flame) for about 6 to 8 hours?
Step.3
And when (the soup) is almost (ready), preheat the oven to (400 degrees) F (200 degrees) C? and apply a little oil on both sides of the (tortilla)
Step.4
(Cut) the tortillas into (strips) then place on a baking sheet?
Step.5
And bake in preheated (oven) for 12 to 15 minutes, until (crispy)
Step.6
Sprinkle (tortilla strips) over soup before serving?
Step.7
Full enjoy
Nutrition Facts:
Per - Serving
18g
Protein
11g
Fat
262
Calories
25g
Carbs
Tags:
Soup