Tortilla soup that's healthy, hearty, and authentic. Yum!
1 lb boneless, skinless chicken breasts. Cut in strips.
1 15oz can whole peeled tomatoes (fresh is even better) mashed.
1 1/4 cup enchilada sauce (recipe below)
1 medium onion, chopped
2 banana peppers (or whichever pepper you prefer, poblano is an awesome alternative)
2 cloves garlic, minced
2 cups water
1 (14.25oz) can organic reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground pepper
1 bay leaf
1 10oz package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (organic ones can be found, and even taste better.)
grapeseed oil Taco/Enchilada Sauce
In a saucepan, combine the following ingredients and simmer for 20 minutes.
1 can organic tomato sauce (16oz)
2/3 cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon white sugar
1/2 teaspoon cayenne pepper (optional)
- Put chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour water and chicken broth in. Add cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Preheat oven to 400 degrees
3. Lightly toast tortillas by adding a very thin brushing of oil. Cut into strips and spread on baking sheet. Bake for 10 to 15 minutes, or until crisp. Sprinkle over soup and serve.