Chicken Tortilla Soup 32 Recipe

  • 1 pound chicken breasts
  • 15 ounces whole peeled tomatoes, mashed
  • 10 ounces Enchilada sauce
  • 1 onion, chopped (medium)
  • 1 can chopped green chilies (4 ounce can)
  • 2 cloves garlic, minced
  • 2 cups water
  • 14 1/2 ounces chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon Salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 10 ounces roasted frozen corn
  • 1 tablespoon chopped cilantro
  • tortilla chips
  • sour cream
  • cheddar cheese
  • avocado
Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic into crock pot. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper and bay leaf. Stir in roasted frozen corn and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Top with tortilla chips, cheese, sour cream and avocado.

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