Penzey's Chicken Tortilla Soup

Name: Penzey's Chicken Tortilla Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10-12 serving(s)
Ingredients: 1 (6 -8 ounce) boneless skinless chicken breasts; 2 (15 ounce) cans diced tomatoes; 1 (4 ounce) can diced mild green chilies; 1 (28 ounce) can enchilada sauce; 2 cups frozen corn or 2 cups roasted corn; 2 (15 ounce) cans black beans, drained and rinsed; 1 medium onion, chopped; 2 garlic cloves, chopped or 1/2 teaspoon granulated garlic; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons oregano; 3 corn tortillas, torn into 1-inch pieces; 2 tablespoons chopped fresh cilantro (use 1/2 as much if using dried); 1 -2 tablespoon lime juice (juice of 1-2 limes)

Submitted by WI Cheesehead

"This is from the Penzey's catalog. Great for a hot day because it's made all in the slow cooker, or for a cold winter day. I'm sure you could add other veggies, like shredded carrot or cabbage or sweet potatoes, for added nutrition. I used leftover shredded chicken. The catalog says to serve with cornbread and garnishes (probably cheese and sour cream etc). Even my kids liked it!"

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photo by jwander14

Ready In:: 8hrs 15mins
Ingredients:: 14
Serves:: 10-12

ingredients

1 (6 -8 ounce) boneless skinless chicken breasts
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can diced mild green chilies
1 (28 ounce) can enchilada sauce
2 cups frozen corn or 2 cups roasted corn
2 (15 ounce) cans black beans, drained and rinsed
1 medium onion, chopped
2 garlic cloves, chopped or 1/2 teaspoon granulated garlic
1 ¹⁄₂ teaspoons ground cumin
1 ¹⁄₂ teaspoons chili powder
1 ¹⁄₂ teaspoons oregano
3 corn tortillas, torn into 1-inch pieces
2 tablespoons chopped fresh cilantro (use 1/2 as much if using dried)
1 -2 tablespoon lime juice (juice of 1-2 limes)

directions

Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.

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RECIPE SUBMITTED BY

WI Cheesehead

Watertown, Wisconsin

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?

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