5 Mexican Dinner Recipes You Don’t Want To Miss

Check out what my friends at All Recipes had to say about this slow cooker chicken tortilla soup:

We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love “cheater” recipes like this. Open a few cans, dump it in, and wa-la!

I love them too! It’s so effortless and doesn’t lose any of the flavor. I also love that since it’s getting to be colder weather outside this is the perfect “warm me up” soup. There’s nothing like adding a dollop of sour cream, some cilantro, onion and tortilla strips and BAM you have Mexico in your mouth.

Ingredients

1 pound shredded, Tyson cooked chicken

1 (15 ounce) can Hunts whole peeled tomatoes, mashed

1 (10 ounce) can Old El Paso enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can Progresso chicken broth

1 tsp McCormick cumin

1 teaspoon McCormick chili powder

1 teaspoon Morton salt

1/4 teaspoon black pepper

1 McCormick bay leaf

1 (10 ounce) package Birdseye frozen corn

1 tablespoon chopped cilantro

7 Mission corn tortillas

Wesson vegetable oil

Directions

1. Place Tyson chicken, tomatoes, Old El Paso enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and Progresso chicken broth, and season with McCormick cumin, chili powder, Morton salt, pepper, and bay leaf. Stir in frozen corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of Mission tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Quick Tip: You can make your soup extra spicy by keeping some chopped jalapeno on hand to add in.

Thank you to All Recipes for this awesome recipe!