Saturday, March 14, 2009

Chicken Tortilla Soup

Very yummy topped with grated cheddar cheese and a dollop of sour cream w/ chips and salsa on the side!

3-4 boneless, skinless, chicken breasts (cooked and shredded)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1/2 onion, chopped
1 (4 oz) can chopped green chile peppers
1 (14 oz) can black beans, rinsed and drained
2 cloves garlic, minced
3 cups water
1 (14 oz) can chicken broth
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. black pepper<
1 bay leaf
1 (10 oz) pkg frozen corn<
1 tsp. dried cilantro (or 1 Tbsp. fresh)
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, and garlic into a large pot. 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 heat all day, or medium-low for 3-4 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.