Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

This crockpot tortilla soup is a quick, no-fuss shredded chicken soup slow-cooked with tomatoes, corn, and chiles, served with baked tortilla strips.

Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
262 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until crisp, 10 to 15 minutes.
Step 2
Gather all ingredients.
Step 3
Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
Step 4
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.
Step 5
When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
Step 6
Cut tortillas into strips, then spread on a baking sheet.
Step 7
Sprinkle tortilla strips over soup before serving.

Ingredients

  • 1 teaspoon salt
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon chili powder
  • 1 (4 ounce) can chopped green chile peppers
  • 1 medium onion, chopped
  • 1 (10 ounce) can enchilada sauce
  • 1 pound shredded, cooked chicken
  • 2 tablespoons vegetable oil, or as needed
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 teaspoon cumin
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • 0.25 teaspoon black pepper

Categories

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