Chicken Tortilla Soup (Crockpot)

By ctaubenheim

Ingredients

• 1 onion, chopped
• 4 chicken breasts
• 1 can (15oz) diced tomatoes
• 2 4oz cans chopped mild green chile peppers
• 1 can (15oz) mild red enchilada sauce
• 2 cloves garlic, minced
• 1 can (14.5oz) chicken broth
• 1 tsp each cumin, chili powder and salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 pkg (10oz) frozen corn
• 1 bunch cilantro, chopped
• Lime wedges, shredded Parmesan cheese, sour cream, avocado slices and tortilla chips, for serving)

Details

Cooking time 560mins

Preparation

Step 1

Place the chopped onion in the bottom of the slow cooker. Layer the frozen chicken breasts on top. Add the diced tomatoes and their juice, green chiles, enchilada sauce, garlic, chicken broth, spices and bay leaf. Cook on low for 6 to 8 hours. Remove bay leaf. Remove chicken to a plate and shred with two forks. Return to slow cooker. Stir in corn. Continue to heat until corn is hot. Add a handful of chopped cilantro. Refrigerate any leftovers.

SUGGESTION: Serve with a squeeze of fresh lime juice, shredded Parmesan cheese, sour cream, avocado and tortilla chips.