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Makes 4 or 5 servings.


1 can (28 ounces) diced tomatoes with juice

1 can (10 ounces) red or green enchilada sauce

2 medium-size onions, chopped

1 can (4 ounces) chopped green chiles, drained

1 clove garlic, minced

3 tablespoons chopped fresh cilantro

2 cups water

1 can (14.5 ounces) chicken or vegetable broth

1 teaspoon ground cumin

1 teaspoon chile powder

1/2 teaspoon salt

Freshly ground black pepper to taste

1 bay leaf

3/4 teaspoon dried oregano

1 1/2 pounds boneless, skinless chicken breasts, cooked thoroughly in gently simmering water, drained and shredded

1 can (10 ounces) Mexican corn, drained

8 yellow or white soft corn tortillas

3 tablespoons light olive oil




Finely shredded sharp cheddar cheese

Sour cream (thinned with a few tablespoons milk) or crema Mexicana

Sliced avocado

Sprigs fresh cilantro


To prepare soup: In crockpot, combine tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chile powder, salt, pepper, bay leaf and oregano. Cover. Cook on low for 5 to 6 hours or on high for 2 to 2 1/2 hours.


To finish soup: Add shredded chicken and corn. Cover. Cook on low for 1 hour. Discard bay leaf.


To prepare tortillas: Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of each tortilla with oil. Using knife, cut tortillas into 2 1/2-by-1-inch strips. Spread tortilla strips on parchment-paper-lined baking sheet. Bake for 8 to 12 minutes or until crisp but not browned, turning once halfway through baking.


To serve: Ladle soup into bowls. Sprinkle each serving with tortilla strips and grated cheese. Top with 1 tablespoon sour cream, a few slices of avocado and cilantro sprigs.


Comments on: "CHICKEN TORTILLA SOUP" (2)

  1. Where are the Nutritional facts for this recipe .

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