There’s a crisp to the fall air, and it’s only appropriate to break out the soups and chilies!
I was inspired from a visit to O’Charley’s, and wanted a little kick to eat while watching Dancing With the Stars with my Mom!
If you love a little Crock Pot, Slow Cooker action, this is perfect! You just throw everything together and let it simmer :]
Here’s the recipe, and it’s so easy!
1 lb chicken, cooked & shredded
1 15 oz. can whole peeled tomatoes, mashed (I used diced tomatoes)
1 10 oz. can enchilada sauce
1 med. onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced (I used 1 tsp of garlic powder – it’s a rough equivalent)
2 C water
1 14.5 oz. can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. frozen corn
1 Tbsp chopped cilantro
7 corn tortillas (I used crunched up tortilla chips)
Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic in crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.
Preheat oven to 400 deg. Lightly brush both sides of tortillas with oil. Cut into strips then spread on baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over individual servings of soup.
This turned out so super yummy! Now the O’Charley’s soup I believe has beans in it instead of corn, but I love corn. Play around with the recipe and let me know how it turns out!
Now for some dancing. I watch this more for the bad dances than the good ones! Ha.