Jordan Drill Dinner

Wow, these Moms go all out for the Jordan Drill Team for their traditional dinner before a competition!
Last night it was the Sophomores who hosted the dinner.  As a Dad, I didn't get to attend but I did get to help and at least cook a little for the girls.  We took a Tortilla Soup...it was pretty good, if I do say so my damn self!  I obviously had to double the recipe...

SLOW-COOKER CHICKEN TORTILLA SOUP

Prep Time: 30 Minutes

Cook Time: 8 Hours

Serves: 8

INGREDIENTS:

1 pound shredded, cooked Rotisserie chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1/2 can Pato Tomato Sauce (can use the whole can if desired, but it is a bit 'picante')

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

4 cloves garlic, minced

3 (14.5 ounce) can chicken broth (about 6 cups)

1 teaspoon cumin, rounded

1 teaspoon chili powder, rounded

1 teaspoon salt

1/4 teaspoon black pepper

2 bay leaves

1 can sweet corn niblets

1 tablespoon chopped cilantro

ENHANCERS:

Tortilla Chips

4 Limes, quartered

Sour Cream
Avocado Slices
Diced Green Onions

Grated Monterey Jack Cheese

DIRECTIONS:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker, mix until ingredients are combined.  Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaves.  Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours, stirring occasionally.

Serve with your choice of the Enhancers and ¡Disfrute!