KitchenMagician's Recipe

TORTILLA SOUP

Category: Recipes

Makes 6 servings.

1 lb. shredded, cooked chicken
1 15-oz.can diced tomatoes
1 c. hot salsa
1 onion, chopped
1/2 c. chopped green chili peppers
2 cloves garlic, minced
2 c. water
2 c. chicken broth
1 tsp. cumin
2 tsp. chili powder
1/2 tsp. oregano
1 tsp. salt
black pepper
1 bay leaf
1 14-oz. can black beans, rinsed and drained
1 c. kernel corn
1 T. chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, salsa, onion, green chiles, and garlic into a slow cooker.
Pour in water and chicken broth; season with cumin, chili powder, oregano, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover and cook on Low setting for 6 to 8 hours, or on High setting for 3 to 4 hours.
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake at 400F about 10 to 15 minutes, or until crisp. To serve, sprinkle tortilla strips over soup.