Description
A comforting and flavorful chicken tortilla soup made easy in a slow cooker. Perfect for cozy evenings.
Ingredients
Scale
- 1 pound shredded cooked chicken
- 1 15-ounce can whole peeled tomatoes
- 1 10-ounce can enchilada sauce
- 1 4-ounce can chopped green chile peppers
- 1 medium onion, chopped fine
- 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
- 2 tablespoons vegetable oil
Instructions
- Prepare the Slow Cooker: Start by gathering all your ingredients.
- Add Ingredients: In your slow cooker, add the shredded chicken, mashed whole peeled tomatoes, enchilada sauce, chopped green chile peppers, chopped onion, minced garlic, water, chicken broth, cumin, chili powder, salt, black pepper, and the bay leaf. Stir it gently to mix everything well.
- Cook: Cover your slow cooker and set it to cook on low for about 360-480 minutes, or on high for about 180-240 minutes.
- Add Corn: In the last 30 minutes of cooking, add the frozen corn to the soup.
- Prepare Tortilla Strips: While the soup is finishing cooking, heat the vegetable oil in a skillet. Cut the corn tortillas into strips and fry until crispy.
- Serve: Once the soup is done, remove the bay leaf and serve in bowls garnished with crispy tortilla strips and cilantro.
Notes
Customize your soup with various toppings like avocado, sour cream, or cheese.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg