Tortilla Soup

By

  • 8
  • 10 mins
  • 14 mins

Ingredients

  • 1 lb shredded cooked chicken
  • 1 (15 ounce) can whole canned tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chili peppers
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 (14 1/2 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 fresh cilantro

Preparation

Step 1

Place chicken, tomatoes, enchilada sauce, onion, green chilies, 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 setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Garnish with fresh tortilla strips or tortilla chips.