Busters Recipes

Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can
enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and
garlic into a slow cooker. 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 setting for 6 to 8 hrs or on High
setting for 3 to 4 hrs.Preheat oven to 400 degrees F.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 mins.To
serve, sprinkle tortilla strips over soup. 8 servings