Roasted Chicken Tortilla Soup                For the crockpot 

  Fall is officially here, the leaves are turning brilliant shades of gold and scarlet. The osprey and egrets are returning to the shores to fish now that the lake is void of power boats and jet skis. The campgrounds are silent of children’s voices and squeals of laughter. No more bikes and scooters whizzing by my door. The remaining campers are snow birds and full timers, stopping for a few days as they hit the road again heading to warmer climates.
The season is winding down there is a bit of sorrow in the air as summer help is done for the season and everyone heads of to school or another job for the winter. 
What better way to warm your soul and make everything all right again in the world than a big bowl of savory soup. What easier way to prepared than in that crockpot that has been tucked away all summer waiting for its chance to reappear. 
This Roasted Chicken Tortilla Soap can be assembled in about 15 min and left to simmer about 3-4 hours to bring all the flavors together.  
Plenty of time to take a hike around the lake or start that fall table runner (my next project) for the thanksgiving table. 
Happy Falling! 🍁🍃🍂🌽🍂🍃🍁
Roasted Chicken Tortilla Soup for the crockpot

1 pound shredded, cooked chicken (I use the rotisserie chickens from the market just make sure it’s gluten free)
1 (15 ounce) can chopped peeled tomatoes
1 (10 ounce) can gluten free enchilada sauce red or green 
1 medium onion, chopped
1 (4 ounce) can chopped green Ortega chile peppers
2 cloves fresh garlic, minced
2 cups water
1 10oz carton Pacific gluten free chicken broth
1 teaspoon cumin1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (8.75 ounce) canned whole kernel sweet corn or creamed corn 
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup add shredded cheddar cheese. 

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