Slow-Cooker Chicken Tortilla Soup
Some people rather cook their chicken before putting it into the crock pot, so that they can cut it into cubes.
You can use green enchilada sauce instead of red. It’s really a matter of preference. If you are using the green sauce, you can skip the chili powder.
I also used canned whole kernel corn once, but put it in at toward the end of cooking so the corn wouldn’t be too mushy--it worked fine.
Also, you can make your own tortilla strips, but it's really just a matter of preference and ease. I prefer to use store bought chips.
My father has Type II diabetes and says that this soup, when served for dinner, doesn't make his sugar whack out.
1 boxchicken broth (low sodium)
2 can(s)(10 ounce) can enchilada sauce (red or green, your choice)
4 largechicken breasts (whole)
1 pkgfrozen corn
1 mediumonion, chopped
1 pkgcarrot, matchstick
2 clovegarlic, minced
1 tspchili powder
1 tsplite salt
1/4 tspblack pepper
1 Tbspcilantro, chopped
How to Make Slow-Cooker Chicken Tortilla Soup
- Place chicken on bottom of 6 quart or larger slow cooker.
- Pour tomatoes, enchilada sauce, onion, Rotel, 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, carrots and cilantro.
- Cover, and cook on Low setting for 10 to 12 hours or on High setting for 6 to 8 hours.
- Before serving, remove the chicken and shred it with two forks and return it to the soup.
- To serve, ladle into individual bowls and crush up tortilla chips over soup.
- Can also be served with sour cream, slices of avacado, shredded cheese, and salsa.