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Ingredients
- 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
- 2 Cover; cook on Low heat setting 6 to 7 hours.
- 3 Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.
Preparation
Step 1
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Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
Cover; cook on Low heat setting 6 to 7 hours.
Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.
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Cooking the corn tortilla strips in the soup the whole time it’s cooking adds a traditional flavor similar to masa.
no broth on hand? use 2 chicken bouillon cubes and 2 cups of water and it will cook up just the same. I used flour tortillas and recommend that you not add them until at least half way through the cooking process or they will get mushy and fall apart. for extra heat, use medium or hot enchilada sauce.
Great soup- very hearty and flavorful with just the right amount of spice/heat. You could easily increase the heat by using medium or hot enchilada sauce. I used mild. I used flour tortillas because that is what I had on hand, and I did not add them until at least half way through the cooking time as I had a feeling that if they were in there the whole 6+ hours, they would turn to mush. Very easy to make; minimal prep; toss it all in and forget about it. Will definitely make this again.
This soup was delicious! I excluded the tortillas but only because I forgot to buy them...will try next time. I did add a can of black beans. Yummy!!!!! Will DEFINITELY make again!
I made this today and it was simple but tasty! I did not put the corn tortillas in the soup. When I put this in bowls I put Mexican blend shredded cheese and crumbled tortilla chips on top. Will definitely make again.
Wheaties
of people would make this recipe again.
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