Chicken tortilla soup

Tortilla soup has always been experimented with in various methods. The slow cooked version with chicken is particularly delicious if you can make it perfectly at home.
Chicken tortilla soup


Shredded chicken cooked thoroughly 1 pound
Peeled tomatoes mashed- 15 ounce
1 medium sized onion, chopped into small pieces
Cloves garlic, minced- 2 cloves
Water- 2 cups
Chicken broth- 15 ounce
1 tsp chilli powder
1 tsp cumin
1 bay leaf
Corn- frozen and packaged- 10 ounce
Cilantro chopped- 1 table spoon
7 tortillas
Vegetable oil
Salt to taste


Place the chicken, tomatoes, green chillies, garlic, and onions in a slow cooker. Pour the water and chicken broth and season them all with cumin seeds, bay leaf, chilli powder, salt, pepper to taste. Add the frozen corn and cilantro to it as well in the next step. Cover the entire mixture and let it cook slowly for 6 to 8 hours on low settings or 3 to 4 hours on low settings.
Brush the tortillas with oil lightly and place them on a baking sheet after cutting them into thin slices. Bake them in an oven that has been preheated to 400 F until it is crisp. Sprinkle it over the soup.


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