Sunday, December 04, 2011

Chicken Tortilla Soup for a Below-Freeeezing Day

It was a blustery day in this thin-aired part of Colorado...a dusting of snow turned into a few inches, and we kept ourselves bundled up at home, enjoying the fireplace, some wassail, a couple of board games, and this wonderful soup. 

1 hen
1 32oz can whole, peeled tomatoes
1 10oz can enchilada sauce (green)
1 onion, chopped
1 4oz can chopped green chile peppers
2 cloves garlic, sliced
2 c chicken broth
1 14.5oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10oz pkg frozen corn
1 T chopped cilantro
Corn tortillas
Veg. oil

Place hen, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker.  Pour in chicken broth, and season w/cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro.  Cover, cook on Low for 12hours.  At this point, I usually let the entire slow cooker pot cool, then I place the removable pot into the refrigerator overnight.  The next morning I take out the hen and shred the chicken.  I pour the entire contents into a regular pot for the stovetop, along with the shredded chicken, and I reheat on the stove.  The extra day makes the soup flavors blend even more, and allows the hen to cool down enough to handle.

For tortillas:  Preheat oven to 400F, lightly brush both sides of tortillas w/oil.  Cut tortillas into strips, then spread on a baking sheet.  Bake in oven until crisp, about 10-15min.

(*Note - original recipe found on

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