Slow Cooker Tortilla Soup
(courtesy of allrecipes.com)
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 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 cilantro
7 corn tortillas
-Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and 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.
-Preheat oven to 400 degrees F (200 degrees C).
-Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
-Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Kate personalizations: Please note – I added shredded Mexican cheese to each bowl before serving.
I also made extra tortilla strips! They are delicious and were in huge demand with each soup bowl refill!
Ive always wanted to make a version of tortilla soup. This recipe received RAVE reviews from my kids! They have asked for it again and again!
And, it’s super easy, so savory and amazingly delicious!