This chicken tortilla soup tastes better than anything you can get at a restaurant. It’s healthy, too! Don’t let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
Slow Cooker Chicken Tortilla Soup
This chicken tortilla soup tastes better than anything you can get at a restaurant. It's healthy, too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
Ingredients
- 1 pound shredded cooked chicken
- 15 ounce can whole peeled tomatoes mashed
- 10 ounce can enchilada sauce
- 4 ounce can chopped green chile peppers
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups water
- 14.5 ounce can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ΒΌ teaspoon black pepper
- 1 bay leaf
- 10 ounce package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- 2 tablespoons vegetable oil or as needed
Instructions
- Gather all ingredients.
- Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into 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.
- When the soup is almost finished, preheat the 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 the preheated oven until crisp, 10 to 15 minutes.
- Sprinkle tortilla strips over soup before serving.
