Chicken Tortilla SoupPanera Bread Copycat Recipe
1 lb shredded chicken
2 cups chopped tomatoes
1 cup corn
2 cups black beans
1 can enchilada sauce
1 1/2 cups yellow onion
1/2 cup green chile peppers
2 garlic cloves
4 cups water
1 chicken bullion cube
1 beef bullion cube
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon black pepper
1/2 lime
8 corn tortillas
Vegetable oil
Cilantro
1/8 cup shredded cheddar cheese
Sour cream
Chop onions, mince garlic, and chop green chilies. Add onions, garlic, green chilies, chicken, tomatoes, black beans corn, and enchilada sauce into the crockpot. Add water and seasonings. Stir gently to incorporate seasonings.Cover the crock pot and cook for about 4 hours on a high setting. If you prefer, you can cook on a low temperature for up to 8 hours.
Before serving, squeeze 1/2 a lime into the soup, then stir. Pre-heat oven to 400 degrees. Cut corn tortillas into long strips and brush each side with vegetable oil. Place strips on baking sheet and lightly dust with salt.
Bake strips until crispy. Ladle soup into bowls, then top with shredded cheese, sour cream, tortilla strips and cilantro.
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