Name: Slow-Cooker Chicken Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Shredded, cooked chicken - 1 pound; Whole peeled tomatoes, mashed - 1 (15 ounce) can; Enchilada sauce - 1 (10 ounce) can; Chopped green chile peppers - 1 (4 ounce) can; Onion, chopped - 1 medium; Garlic, minced - 2 cloves; Water - 2 cups; Chicken broth - 1 (14.5 ounce) can; Cumin - 1 teaspoon; Chili powder - 1 teaspoon; Salt - 1 teaspoon; Black pepper - ¼ teaspoon; Bay leaf - 1; Frozen corn - 1 (10 ounce) package; Chopped cilantro - 1 tablespoon; Corn tortillas - 7; Vegetable oil, or as needed - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Chicken Tortilla Soup

1. Shredded, cooked chicken - 1 pound

2. Whole peeled tomatoes, mashed - 1 (15 ounce) can

3. Enchilada sauce - 1 (10 ounce) can

4. Chopped green chile peppers - 1 (4 ounce) can

5. Onion, chopped - 1 medium

6. Garlic, minced - 2 cloves

7. Water - 2 cups

8. Chicken broth - 1 (14.5 ounce) can

9. Cumin - 1 teaspoon

10. Chili powder - 1 teaspoon

11. Salt - 1 teaspoon

12. Black pepper - ¼ teaspoon

13. Bay leaf - 1

14. Frozen corn - 1 (10 ounce) package

15. Chopped cilantro - 1 tablespoon

16. Corn tortillas - 7

17. Vegetable oil, or as needed - 2 tablespoons

How to cook deliciously - Slow-Cooker Chicken Tortilla Soup

1. Stage

Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

2. Stage

When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C).

3. Stage

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Stage

Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving. Photo by CookinBug.