Slow-Cooker Chicken Tortilla Soup
This Slow-Cooker Chicken Tortilla Soup recipe is a delightful blend of rich flavors and comforting warmth, perfect for chilly days. It combines shredded chicken, tomatoes, enchilada sauce, and a mix of spices slow-cooked to perfection. The addition of crispy tortilla strips as a garnish adds a pleasing crunch, making this dish not only nourishing but also satisfying with every spoonful. Ideal for busy weeknights or a cozy weekend meal, it promises to be a crowd-pleaser.
Ingredients
- 1 pound of cooked shredded chicken
- 1 can (15 ounces) whole peeled tomatoes mashed
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) green chile peppers chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups water
- 1 can (14.5 ounces) chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 package (10 ounces) frozen corn
- 1 tablespoon cilantro chopped
- 7 corn tortillas
- Vegetable oil as needed
Instructions
- Prepare the Base: Combine chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic in a slow cooker.
- Add Liquids and Seasonings: Pour in water and chicken broth. Add cumin, chili powder, salt, pepper, and bay leaf. Stir in the corn and cilantro.
- Cook: Cover and set the slow cooker on Low for 6 to 8 hours or High for 3 to 4 hours.
- Prepare Tortillas: Near the end of cooking time, preheat your oven to 400 degrees F. Brush both sides of the tortillas with oil.
- Bake Tortillas: Cut the tortillas into strips and spread them on a baking sheet. Bake until crisp, about 10 to 15 minutes.
- Serve: Ladle the soup into bowls and garnish with the crispy tortilla strips.
Nutrition
Calories: 262kcalCarbohydrates: 25gProtein: 18gFat: 11gSaturated Fat: 3gCholesterol: 45mgSodium: 893mgPotassium: 472mgFiber: 4gSugar: 4gVitamin C: 21mgCalcium: 63mgIron: 2mg
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