vrijdag 22 november 2013

Crockpot Tortilla Soup (Kopie)

Makes 6 servings, 6 points each.

•1 1/2 lbs boneless skinless chicken breasts
•15 oz whole tomatoes
•10 oz enchilada sauce
•1 medium onion, chopped
•4 oz chopped green chilies
•1 clove garlic, minced
•2 cups water
•14 1/2 oz fat-free chicken broth
•1 tsp cumin
•1 tsp chili powder
•1 tsp salt
•1/4 tsp ground black pepper
•1 whole bay leaf
•1 cup fresh or frozen corn
•6 whole corn tortillas
•2 Tbsp vegetable oil
•1 Tbsp chopped cilantro
Cook and shred chicken. Combine in crock pot with all ingredients except tortillas, oil, and cilantro. Cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp. Immediately before serving, sprinkle tortilla strips and cilantro over soup.

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