SLOW-COOKER CHICKEN TORTILLA SOUP

By stepjo7269

Allrecipes
By: Elena
"Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 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.
• ●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.

Details

Servings 8

Preparation

Step 1

Amount Per Serving Calories: 262 | Total Fat: 10.8g | Cholesterol: 46mg