slow-cooker chicken tortilla soup
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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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yield
8 (but not in my house...maybe 5)
prep time
45 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
Ingredients For slow-cooker chicken tortilla soup
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1 lbcooked shredded chicken
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15 ozwhole peeled (mashed) or diced tomoatoes
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10 ozenchilada sauce (1 can)
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1 mdonion chopped
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4 ozchopped green chile peppers (1 can)
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2 cloveminced garlic
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2 cwater
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14 1/2 ozchicken broth (1 sm can)
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1 tspcumin
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1 tspchili powder
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1 tspsalt
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1/4 tspblack pepper
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1bayleaf
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10 ozfrozen corn (1 bag)
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1 Tbspchopped cilantro
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shredded cheddar or nacho blend cheese
How To Make slow-cooker chicken tortilla soup
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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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2Cover and cook on low from 6 to 8 hours or on high from 3 to 4 hours.
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3Top with shredded cheese and/or a spoonful of sour cream if you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Slow-Cooker Chicken Tortilla Soup:
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