Chicken Tortilla Soup

2 cups water
1 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
1 29 ounce can crushed tomatoes
1 11 ounce can enchilada sauce
1 4 ounce can chopped green chilies
1 teaspoon chili powder
1 teaspoon dried cilantro
1 heaping teaspoon minced garlic
2-3 cups chicken, cooked and shredded (can use more if you like)
2 cups frozen corn (or 2 cans corn, drained)
1 small onion, chopped
Salt and pepper to taste
4-5 six inch corn tortillas
Toppings: cheese, sour cream, salsa
1.       Put all ingredients except corn tortillas and toppings in a large pot. Place over medium to medium high heat and bring just to a boil.
2.       Reduce heat and simmer thirty minutes.
3.        Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.
4.        Serve soup with desired toppings. 

Cooking With Crevolyn
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