Melinda's Chicken Tortilla Soup

Melinda McDonald

Yield: 1 serving
Community Recipe from

Ingredients

  • Soup

Preparation

  1. Serves 8
  2. 1 pound Chicken Breasts
  3. 1 (15 oz) can Whole Peeled Tomatoes – mashed
  4. 1 (10 oz) can Enchilada Sauce
  5. 1 medium Onion – chopped
  6. 1 (4 oz) can Diced Green Chile Peppers
  7. 2 cloves Garlic
  8. 2 (14.5 oz) cans Chicken Broth
  9. 1 teaspoon Cumin
  10. 1 teaspoon Chili Powder
  11. 1 teaspoon Salt
  12. ¼ teaspoon Black Pepper
  13. 1 Bay Leaf
  14. 1 (12 oz) package Frozen Corn
  15. 1 tablespoon chopped Cilantro
  16. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in 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. One half hour before serving, remove chicken breasts, shred and return to slow cooker.
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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