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Receta Chicken Tortilla Soup
by Global Cookbook

Chicken Tortilla Soup
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Ingredientes

  • 1 1/2 lb boneless chicken cooked and shredded
  • 1 can whole tomatoes (15-ounce.)
  • 1 can enchilada sauce (10-ounce.)
  • 1 med onion minced
  • 1 can minced green chilies (4-ounce.)
  • 1 x clove chopped
  • 2 c. water
  • 1 can chicken broth (14 1/2-ounce.)
  • 1 tsp grnd cumin
  • 1 tsp chili pwdr
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 x bay leaf
  • 1 pkt frzn corn (10-ounce.)
  • 1 Tbsp. dry minced cilantro
  • 2 Tbsp. vegetable oil grated parmesan cheese (garnish)

Direcciones

  1. In CROCK-POT Slow Cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add in water, chicken broth, cumin, chili pwdr, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hrs or possibly on HIGH 3 to 4 hrs. Remove and throw away bay leaf.
  2. Preheat oven to 400F. Lightly brush both sides or possibly tortilla with vegetable oil. Cut tortillas into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, till crisp, 5 - 10 min. Sprinkle tortilla strips and grated Parmesan cheese over soup. Serve immediately.
  3. Yield: 6 servings