Monday, January 5, 2009

Chicken Tortilla Soup.... the crock pot, of course!

1 lb shredded, cooked chicken
14 oz can crushed tomatoes
10 oz can enchilada sauce
4 oz chopped green chilis
2 cloves minced garlic
2 cups water
14 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
10 oz pkg frozen corn
1 Tbsp chopped cilantro
1 can pinto beans
flour tortillas, sliced
veg oil

Cook all ingredients (except tortillas and oil) in crock pot on low 6-8 hrs or high 3-4 hrs. Just before serving, brush tortilla slices with veg.oil and bake 10-15 minutes at 375. Serve tortillas with soup.

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