slow-cooker chicken tortilla soup
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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prep time
45 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
8 (but not in my house...maybe 5)
Ingredients
- 1 pound cooked shredded chicken
- 15 ounces whole peeled (mashed) or diced tomoatoes
- 10 ounces enchilada sauce (1 can)
- 1 medium onion chopped
- 4 ounces chopped green chile peppers (1 can)
- 2 cloves minced garlic
- 2 cups water
- 14 1/2 ounces chicken broth (1 sm can)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 - bayleaf
- 10 ounces frozen corn (1 bag)
- 1 tablespoon chopped cilantro
- - shredded cheddar or nacho blend cheese
How To Make slow-cooker chicken tortilla soup
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Step 1Put 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.
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Step 2Cover and cook on low from 6 to 8 hours or on high from 3 to 4 hours.
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Step 3Top with shredded cheese and/or a spoonful of sour cream if you like.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Chicken Soups
Category:
Chili
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
Culture:
Southwestern
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