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Ingredientes
- 1 1/2 lb skinless boneless chicken cooked and shredded
- 1 x 15 ounce can whole tomatoes
- 1 x 10 ounce can enchilada sauce
- 1 med onion minced
- 1 x 4 ounce can minced green chilies
- 1 x clove garlic chopped
- 2 c. water
- 1 x 14 1/2 ounce can chicken broth
- 1 tsp cumin
- 1 tsp chili pwdr
- 1 tsp salt
- 1/4 tsp grnd black pepper
- 1 x bay leaf
- 6 x corn tortillas
- 2 Tbsp. vegetable oil
- 1 Tbsp. minced cilantro parmesan cheese for garnish
Direcciones
- In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add in water, broth, cumin, chili pwdr, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hrs or possibly on high 3 to 4 hrs.
- Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, till crisp, 5 - 10 min. Sprinkle tortilla strips, cilantro and Parmesan over soup.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 114 | 52% |
| Total Fat 12.78g | 16% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 43mg | 14% |
| Sodium 789mg | 33% |
| Potassium 280mg | 8% |
| Total Carbs 13.27g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.1g | 3% |
| Protein 13.34g | 21% |
