Tortilla Soup

I figure after yesterday's post I owe an explanation for all the onion tears! My Dee Dah gave me a cookbook for Christmas a few years ago that was made by all the women in her church's auxiliary. This week I pulled it out in hopes of finding a good crock pot recipe, and settled on a tasty Chicken Tortilla Soup! Here's the recipe, perfect for the cool weather we've been having!

You'll need:

1 1/2 lbs skinless boneless chicken

1 (15 oz) can whole tomatoes

1 (10 oz) can enchilada sauce

1 medium onion, chopped

1 (4 oz) can chopped green chiles

1 garlic clove, minced

2 cups water

1 (141/2 oz) can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 (10oz) pkg frozen corn

1 T dried chopped cilantro

2 T vegetable oil

Fresh grated parmesean cheese for garnish

In crockpot, combine chicken, tomatoes, enchiliada sauce, onion, green chiles and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low 6-8 hours or on high 3-4 hours. After 1-2 hours, pull chicken breasts out onto a separate plate and shred with a fork, then return to crock pot to continue cooking.

Sprinkle tortilla strips and grated Parmesean over soup! Makes 6-8 servings.

My only changes would be adding more tomatoes, and maybe some more cilantro. Otherwise this was an easy tasty soup and it makes plenty for the freezer!