Slow-Cooker Chicken Tortilla Soup
Ingredients
- 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
- vegetable oil
- 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.
I did make some changes to mine. Here's what I did differently:
- I did not cook the chicken first. I read in some of the reviews that people just put the chicken in uncooked and shredded it later. I cooked my soup on high for 3 hours and then shredded the chicken. Then I cooked it on low for another 2 hours.
- I used the hot red enchilada sauce. Since the recipe did not specify green or red, I used the spiciest and it was not too spicy at all.
- I did not cook tortilla shells. Instead, I made a side of homemade guacamole with whole grain tortilla chips and topped my soup with some raw chopped sweet onion for a little crunch.
Here is the link to the recipe on allrecipes.com website: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/detail.aspx
I'm glad to start the New Year off with some spice! I hope you try this recipe and it comes out as delicious for you as it did for me!
- Ashley
