Slow Cooker Chicken Tortilla Soup: A Mexican-Inspired Comfort Food

Name: Slow Cooker Chicken Tortilla Soup: A Mexican-Inspired Comfort Food
Total time: 210 min
Yield: 2
Ingredients: 1 lb shredded cooked chicken; 1 (15 oz) can whole peeled tomatoes, mashed; 1 (10 oz) can enchilada sauce; 1 (4 oz) can chopped green chile peppers; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups water; 1 (14.5 oz) can chicken broth; 1 tsp cumin; 1 tsp chili powder; 1 tsp salt; 0.25 tsp black pepper; 1 bay leaf; 1 (10 oz) package frozen corn; 1 tbsp chopped cilantro; 7 corn tortillas; 2 tbsp vegetable oil

A hearty, no-fuss chicken tortilla soup made in a slow cooker with tomatoes, corn, and chiles. Serve it with crispy baked tortilla strips for added crunch.

Recipe Info

Prep Time

210 min

Difficulty

Easy

Servings

Nutrition

calories262kcal

carbohydrates25g

fat11g

protein18g

sugar4g

Soup Mexican Inspired American

Ingredients

1 lb shredded cooked chicken

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce

1 (4 oz) can chopped green chile peppers

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1 (14.5 oz) can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

0.25 tsp black pepper

1 bay leaf

1 (10 oz) package frozen corn

1 tbsp chopped cilantro

7 corn tortillas

2 tbsp vegetable oil

Directions

Prep all ingredients.

Combine the chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic in a slow cooker.

Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Preheat the oven to 400°F (200°C) when there's about 10 minutes left for the soup to cook.

Lightly brush both sides of tortillas with oil.

Slice tortillas into strips and place them on a baking sheet.

Bake in the preheated oven until crisp, about 10 to 15 minutes.

Sprinkle tortilla strips over the soup before serving.