Loading

Slow Cooker Chicken Tortilla Soup 2 Recipe

Ingredients
  • 1 pound shredded, cooked chicken
  • 1 - 15 ounce can whole peeled tomatoes, mashed
  • 1 - 10 ounce can enchilada sauce
  • 1 onion, chopped (medium)
  • 1 - 4 ounce can chopped green chile peppers
  • 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
  • vegetable oil
Directions
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 corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake for 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Similar Recipes
Slow Cooker Chicken and Wild Rice Soup
carrots
chicken broth
yellow onion
garlic
condensed cream of potato soup
Slow Cooker Chicken Noodle Soup
noodles
dried basil
onion
salt
stalks of celery
Turkey Tortilla Soup
tomato paste
(4 cups) homemade turkey
frozen corn
yellow onion
chili powder
Loading

Slow Cooker Chicken Tortilla Soup 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com