SLOW-COOKER CHICKEN TORTILLA SOUP

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

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  • 8

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.

Preparation

Step 1

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

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