Tortilla Soup

When I moved to L.A. I thought everyday would be a suffocating and dry heat. This probably coincided with my "urban wasteland" theory of L.A. I'm happy to admit that I am wrong about L.A. and it's not such a bad place, in fact, I kinda sorta love it. :)

The weather has taken a turn for the cold, and by cold I mean upper 60's. But I don't need an excuse for soup. I busted out the slow cooker and made a chicken tortilla soup. It really hit the spot and I was pleased with the flavors and the homemade tortilla strips.

Chicken Tortilla Soup

1lb shredded chicken
2 cans (14 oz each) chicken stock
1 10oz can of enchilada sauce
1 medium onion chopped
1 8oz can of green chiles
4 cloves garlic minced
1 cup chicken stock
1 cup water
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 bag (12 oz) corn
7 corn tortillas
vegetable oil

Garnish options:
Cilantro
Avocado
Sour Cream
Cheddar cheese

I cooked the chicken by boiling it in 1 can of chicken stock and shredded it easily with two forks.  I threw everything into the slow cooker on low for 8-10 hours.  I made the tortilla strips by cutting white corn tortillas into strips using a pizza cutter.  I sprayed it with some Pam, sprinkled some salt and baked for about 10 minutes at 350 degrees or until they became crispy taking care to flip halfway through the cooking process.

Crispy!

The slow cooker is a magical little creation and I for one cannot wait for winter!