CrockPot Chronicles: Fiesta Chicken Tortilla Soup

Are you ready for a fiesta in your mouth?

Perfect,

Here is the recipe to make it happen!

• 1 lb shredded, cooked chicken
• 1 (15oz) can whole peeled tomatoes, mashed
• 1 (10oz) can enchilada sauce
• 1 medium onion, chopped
• 1 (4oz) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5oz) can chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 (15oz) can black beans
• 1 (10oz) package frozen corn
• 7 corn tortillas
• vegetable oil

I planned on serving the soup for an early lunch,

so the night before I shredded my chicken,

 minced my garlic and chopped my onion.

I put them in containers and kept them in the fridge over night.

In the morning I placed the chicken, onion, 

garlic, tomatoes, chilies, chili powder and cumin in the Crockpot {1}.

I added 2 cups of water {2}

followed by the cans of enchilada sauce and chicken broth {3}.

Lastly I put in the corn and black beans and mixed it all together {4}.

I then left it to cook for about 3 1/2 hours on high.

Next step,

baking tortilla strips.

Preheated oven to 400 degrees.

I cut tortillas into strips and then

poured vegitable oil over them.

I Placed the strips on a backing sheet and baked them for about 10 mins.

When finished, I added salt to taste.

I topped the soup off with sour creme, 

cheddar cheese, avocado and tortilla strips.

Then BAM...

fiesta in your mouth!