this is sooo yummy!

my friend shelley gave me this great idea of making soup for peter to take to work for lunch! i have run with it and am loving it (and peter is too!).

here the is chicken tortilla soup i made! it was EXCELLENT!! definitely one of my favorites.



i tweeked the recipe a bit...
INGREDIENTS
1 pound shredded, cooked chicken I PUT FROZEN CHXN IN CROCK POT AND SHREDDED AN HOUR BEFORE SERVING
1 (15 ounce) can whole peeled tomatoes, mashed WITH CHILES
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers OMITTED
2 cloves garlic, minced I USED 3
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin 1/4 TEASPOON
1 teaspoon chili powder 1/4 TEASPOON
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro 3 TABLESPOONS
AND I ADDED 1/4 CUP OF LIME JUICE (THIS PERFECTED THIS RECIPE FOR ME!)
7 corn tortillas
vegetable oil

DIRECTIONS
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.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

WE DID MAKE THE TORTILLAS, BUT THE KIDS AND I PREFERRED IT WITHOUT THEM WHILE PETER ENJOYED THEM.

shelley, you gotta try this one!