SLOW-COOKER CHICKEN TORTILLA SOUP

SLOW-COOKER CHICKEN TORTILLA SOUP

“A quick, no fuss version of chicken tortilla soup! All you do is to put everything into the slow cooker, and turn it on. Then garnish with corn tortilla strips.”


1 pound shredded, cooked chicken
1 (15-oz.) can whole peeled tomatoes, mashed
1 (15-oz.) can enchilada sauce
1 medium onion, chopped
1 (4-oz.) can chopped green Chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5-oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10-oz.) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
Vegetable oil


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in the corn and cilantro. Cover, and cook on LOW setting for 6-8 hours or on HIGH setting for 3-4 hours.

Preheat oven to 400 degrees.

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.


Yield 8 servings.