Chicken Tortilla Soup
1 pound of uncooked chicken (breasts or thighs)
1 (15 ounces) can of whole peeled tomatoes (mash or chop)
1 (16 ounces) can of enchilada sauce (I prefer Las Palmas)
1 bunch of celery
2 (4 ounces) can of chopped green chile peppers
1 medium onion chopped
2 cloves of minced garlic
1 (49 ounces) can of chicken broth
3 teaspoons of chili powder
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of oregano
4 bay leafs
2 (10 ounces) packages of frozen corn
1 bunch of chopped cilantro
1 avocado (your choice to add)
1. Add all ingredients into the slow cooker.
2. Stir in the salt, chili powder and pepper.
3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. Garnish with avocado, tortilla chips, cheddar cheese and lime if desired.