Penzeys Chicken Tortilla Soup
(from redmed2000’s recipe box)
You can sub in chik’n and still have great flavor
Source: Penzeys
Prep time: 15 minutes
Cook time: 120 minutes
Serves 10 people
Categories: soups
Ingredients
- 1 boneless, skinless chicken breast (6-8 oz)
- 2 15-oz can diced peeled tomatoes with green chilis (You can do two cans tomatoes and one 4-oz can of mild chilis)
- 1 28-oz can enchilada sauce (?green maybe)
- 2 cups frozen corn or frozen roasted corn
- 2 15-oz cans black beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced (or 1/2 tsp dried minced garlic)
- 2 cups (chicken) broth
- 1-1/2 tsp ground cumin
- 1-1/2 ts medium chili powder
- 1-1/2 tsp mexican oregano
- 3 corn tortillas, roughly chopped or torn into 1" pieces
- 2 Tbsp chopped fresh cilantro (use 1 T if dried)
- 1-2 Tbsp lime juice
- avocado, optional
- cheese, optional
Directions
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Place everything except cilantro and lime juice in slow cooker or heavy covered soup kettle.
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Cook on high for 4 – 6 hours or low for 8 – 10 hours in the slow cooker, or on low on the stove top for 2 hours.
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Remove chicken and shred with two forks; return to the pot with the cilantro and lime juice.
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Taste and add extra seasonings if desired.
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Serve with optional garnishes such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.