Esta es una exhibición prevé de cómo se va ver la receta de 'Crockpot Chicken Tortilla Soup' imprimido.

Receta Crockpot Chicken Tortilla Soup
by Nancy Miyasaki

Crockpot Chicken Tortilla Soup

An easy, reliable and tasty version of chicken tortilla soup. Just put it all in the crockpot and turn it on. Perfect for a big family like ours!

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Wine and Drink Pairings: Margaritas!

Ingredientes

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • * 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • * 1 bay leaf
  • 1 can white hominy
  • 1 can black beans
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Direcciones

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
  5. Top with fresh cilantro, chopped avocado, shredded cabbage, and sour cream as desired.