SLOW-COOKER CHICKEN TORTILLA SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound cooked chicken, shredded
  • 1 can whole peeled tomatoes, mashed
  • 1 (10 oz) can enchilada sauce
  • 1 medium chopped onion
  • 1 (4 oz) can chopped green chile peppers
  • 2 cloves minced garlic
  • 2 cups water
  • 1 (14.5 oz) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 package frozen corn -- (10 ounce)
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • 1 tablespoon vegetable oil

Directions

  • 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 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.

Notes

There's nothing like soup on a cold winter's day.

Categories: Misc. Soup/Stew  Soup 

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