Name: Chicken Tortilla Soup Recipe
Ingredients: 5 boneless skinless chicken breasts (or 3 (12oz) cans of canned chicken; 64 oz chicken broth; 2 bay leaves; 1 (15oz) can whole kernel corn; 2 (15oz) cans diced tomatoes; 2 (15oz) cans mild enchilada sauce; 1 (4oz) can diced green chillies; 2 tsp onion powder; 2 tsp cumin; 2 tsp chili powder; 2 tsp salt; ½ tsp garlic; ½ tsp black pepper; 4 mini cubes of cilantro (or 1 bunch of fresh cilantro, or 2 heaping tsp dried cilantro); 30 corn tortillas (cut into strips for garnish 5 minutes before serving)

Ingredients

5 boneless skinless chicken breasts (or 3 (12oz) cans of canned chicken

64 oz chicken broth

2 bay leaves

1 (15oz) can whole kernel corn

2 (15oz) cans diced tomatoes

2 (15oz) cans mild enchilada sauce

1 (4oz) can diced green chillies

2 tsp onion powder

2 tsp cumin

2 tsp chili powder

2 tsp salt

½ tsp garlic

½ tsp black pepper

4 mini cubes of cilantro (or 1 bunch of fresh cilantro, or 2 heaping tsp dried cilantro)

30 corn tortillas (cut into strips for garnish 5 minutes before serving)

Directions

Preheat oven to 350

Place chicken in a baking dish and cover with foil, and cook for 30-45 minutes - until the chicken is done (unless using canned chicken)

Once chicken is done baking, shred it with forks and put in into a large (6 quart) crock-pot

Add chicken broth, bay leaves, and corn into the crock-pot, and set aside.

In a blender, combine the diced tomatoes, enchilada sauce, green chilies, and all the spices and pulse until mostly smooth (unless using fresh cilantro - in that case, chop it up and add it to your broth/corn mixture in the crock-pot)

Pour the contents of your blender into the crock pot, and turn the setting to high for 4 hours, or to medium-low for 8 hours.

minutes prior to serving, add in your corn tortilla strips to allow them to soak up some of the soup for flavor.

Garnish with cheese, sour cream, or avocado as you desire.