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Post by chief_cook2 on May 16, 2003 20:35:33 GMT -6
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded 15 ounces whole tomatoes 10 ounces enchilada sauce 1 medium onion -- chopped 4 ounces chopped green chilies 1 clove garlic -- minced 2 cups water 14 1/2 ounces fat-free chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1 whole bay leaf 6 whole corn tortillas 2 tablespoons vegetable oil 1 tablespoon chopped cilantro Parmesan cheese -- for garnish
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.
Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.
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Post by Gloryb on Jun 18, 2003 19:50:52 GMT -6
This was terrific! ;D
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Post by chief_cook2 on Jun 18, 2003 20:11:57 GMT -6
I'm glad that you enjoyed it. Everyone has their own taste. But iI thought it was good too.
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Post by Gloryb on Jul 22, 2003 20:11:18 GMT -6
What a great recipe, my family and friens have really enjoyed this.
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