Slow-cooker Chicken Tortilla Soup Recipe

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Slow-Cooker Chicken Tortilla Soup

Ann Williams

By
@Anabell14

When I first had this, I made my own crispy tortilla strips. No need. Not really sure why the original recipe called for them. Not a bad idea to have bread on the side though. I have changed-up this recipe a zillion times. I often use hot sauce instead of chili powder as I like the taste better and you can control the "heat".
Easy to double.


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Rating:

Comments:

Serves:

8 (but not in my house...maybe 5)

Prep:

45 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 lb
cooked shredded chicken
15 can(s)
whole peeled (mashed) or diced tomoatoes
10 oz
enchilada sauce (1 can)
1 medium
onion chopped
4 oz
chopped green chile peppers (1 can)
2 clove
minced garlic
2 c
water
14 1/2 oz
chicken broth (1 sm can)
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
black pepper
1
bayleaf
10 oz
frozen corn (1 bag)
1 Tbsp
chopped cilantro
shredded cheddar or nacho blend cheese

Directions Step-By-Step

1
Put chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into the slow cooker. Pour in chicken broth & water. Season with cumin, chili powder, salt, pepper and the bay leaf. Add corn & cilantro.
2
Cover and cook on low from 6 to 8 hours or on high from 3 to 4 hours.
3
Top with shredded cheese and/or a spoonful of sour cream if you like.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern