As promised, here is the recipe for the authentic chicken tortilla soup I made for dinner on Saturday. ( I actually found it via the All Recipes app for iPhone). It was really delicious, and we'll definitely be making it again.
You will need:
2 chicken breasts (shredded)
4-8 corn tortillas (depending on # of people being served)
2 cups of water
1 can of chicken stock
1 can of enchilada sauce
1 can of whole peeled tomatoes (mashed)
1 can of green chiles
1 bag of frozen corn
1 medium yellow or white onion (chopped finely)
2 cloves of garlic (minced finely)
fresh cilantro (chopped) - I personally don't use, because I hate the taste! But go ahead if you like it ;)
chili powder (to taste)
cumin (to taste)
salt (to taste)
pepper (to taste)
Set slow cooker to Low setting.
Add seasoned chicken breasts (salt and pepper) and all liquid ingredients.
Then add each canned item and the frozen corn.
Put all onion and garlic in and stir.
Add chili powder and cumin, and stir again.
Cook for 6 - 8 hours, stirring occasionally.
(I take my chicken out 1 hour before serving and shred it using 2 forks. Then I add it back in for that last hour or until ready to serve. If I used fresh cilantro, I would also add it in at this time).
During the last 20 minutes preheat the oven to 425F.
Cut tortillas into strips easily with a pizza wheel.
Place them on a cookie sheet and lightly toss with olive oil. (Make sure they are evenly spread out before placing in the oven).
Cook until golden brown - just a few minutes! (They can burn easily)
Take them out, and place them on a paper towel to absorb excess oil.
Set aside until ready to serve.
After ladeling the soup into bowls, garnish with the crispy tortilla strips.