Slow Cooker Tortilla Soup

By á-173738

Ingredients

• 1 pound shredded, cooked chicken
• 2 cans Rotel
• 1 10oz can Enchilada sauce
• 1 med onion, chopped
• 1 can black beans
• 2 cloves garlic, minced
• 2 cups water
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 1 10oz package frozen corn
• 1 Tbsp chopped cilantro
• 7 corn tortillas

Preparation

Step 1

Place chicken, rotel, enchilada sauce, onion, beans, and garlic into a slow cooker. Pour in water and chicken broth and stir in the seasonings. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

For tortillas:
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut into strips then spread on a baking sheet. Bake in a pre heated oven until crisp. About 10-15 minutes.

Serve with tortilla strips, cheese, and sour cream over soup.