Methodist Tested Recipes 6/04/2008


 Crock-Pot Tortilla Soup

4 cooked chicken breasts
1 large onion, chopped
2 (14 1/2 oz.) cans chicken broth
1 (10 3/4 oz.) can tomato puree
1 (10 oz.) can diced tomatoes and chilies
2 tsp. cumin
1 tsp. chili powder
2 cans whole kernel corn
2 garlic cloves, pressed
1 tsp. salt
1/8 tsp. black pepper
 1 bay leaf
1/8 tsp. cayenne pepper
 4 corn tortillas 

Combine all ingredients except tortillas in crock-pot with bay leaf on top. Cover and cook on high for about 6 hours. Remove bay leaf. Can turn on low heat when you get home from work and let simmer until ready to eat. If too thick, add another can of chicken broth. Cut tortillas into 1/4-inch strips with scissors and bake on cookie sheet for about five minutes at 375 degrees. Stir and bake five more minutes, until crisp.
      by Margaret Bailey in Cooking with Friends published by Coffeeville First United Methodist Church