Slow Cooker Chicken Tortilla Soup
Description
This chicken tortilla soup is made in the slow cooker for a no-fuss hearty soup with tomatoes, corn, and chiles, served with baked tortilla strips.
Ingredients
•
1 pound shredded, cooked chicken
•
1 (15 ounce) can whole peeled tomatoes, mashed
•
1 (10 ounce) can enchilada sauce
•
1 (4 ounce) can chopped green chile peppers
•
1 medium onion, chopped
•
2 cloves garlic, minced
•
2 cups water
•
1 (14 1/2 ounce) can chicken broth
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1 teaspoon cumin
•
1 teaspoon chili powder
•
1 teaspoon salt
•
1/4 teaspoon black pepper
•
1 bay leaf
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1 (10 ounce) package frozen corn
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1 tablespoon chopped cilantro
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7 corn tortillas
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2 tablespoons vegetable oil, or as needed
Directions
1
Gather all ingredients.
2
Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3
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 for 6 to 8 hours or on High for 3 to 4 hours.
4
When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5
Cut tortillas into strips, then spread on a baking sheet.
6
Bake in the preheated oven until crisp, 10 to 15 minutes.
7
Sprinkle tortilla strips over soup before serving.