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The Water Cooler
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Need a cold weather recipe
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<blockquote data-quote="Terry Hesticles" data-source="post: 949192" data-attributes="member: 10262"><p><strong><u>Chicken Tortilla Soup</u></strong></p><p></p><p>1 pound shredded, cooked chicken (or 1 pound of cooked boneless chicken breasts, cubed (which I prefer))</p><p>1 (15 ounce) can whole peeled tomatoes, mashed</p><p>1 (10 ounce) can rotel (spice level is your preference)</p><p>1 medium onion, chopped</p><p>1 (4 ounce) can chopped green chile peppers</p><p>2 cloves garlic, minced</p><p>2 cups water</p><p>1 (14.5 ounce) can chicken broth</p><p>1 teaspoon cumin</p><p>1 teaspoon chili powder</p><p>1 teaspoon salt</p><p>1/4 teaspoon black pepper</p><p>1 bay leaf</p><p>1 (10 ounce) package frozen corn</p><p>1 tablespoon chopped cilantro</p><p>7 corn tortillas</p><p>vegetable oil </p><p></p><p></p><p>Place chicken, tomatoes, Rotel, 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 hours or on High setting for 3 to 4 hours. (I personally prefer low for longer)</p><p></p><p>With 30 minutes left on the soup:</p><p></p><p>Preheat oven to 400 degrees F (200 degrees C). </p><p>Lightly brush both sides of tortillas with oil.</p><p>Cut tortillas into strips, then spread on a baking sheet. </p><p>Bake until crisp, about 10 to 15 minutes.</p><p></p><p>To serve, sprinkle tortilla strips over soup.</p><p></p><p>This isn't a family passed down recipe or anything, it's one I found online a few years ago and have used ever since. Best chicken tortilla soup I've ever had. Of course you can always substitute the tortillas for plain ole corn chips, it's your call.</p><p></p><p>If you go this route, you're welcome in advance. <img src="/images/smilies/new/Thumbup3.gif" class="smilie" loading="lazy" alt=":thumbup3:" title="Thumbup3 :thumbup3:" data-shortname=":thumbup3:" /></p></blockquote><p></p>
[QUOTE="Terry Hesticles, post: 949192, member: 10262"] [B][U]Chicken Tortilla Soup[/U][/B] 1 pound shredded, cooked chicken (or 1 pound of cooked boneless chicken breasts, cubed (which I prefer)) 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can rotel (spice level is your preference) 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, Rotel, 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 hours or on High setting for 3 to 4 hours. (I personally prefer low for longer) With 30 minutes left on the soup: Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. This isn't a family passed down recipe or anything, it's one I found online a few years ago and have used ever since. Best chicken tortilla soup I've ever had. Of course you can always substitute the tortillas for plain ole corn chips, it's your call. If you go this route, you're welcome in advance. :thumbup3: [/QUOTE]
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