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Slow Cooker Chicken Tortilla Soup Recipe

Ingredients

How to make it

  • 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, beans, 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 degrees F.
  • 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 to 15 minutes. To serve, sprinkle tortilla strips over soup.
  • NOTE:
  • Can I use uncooked chicken in this recipe?
  • No, it is recommended to use shredded, cooked chicken for this recipe. You can use leftover cooked chicken or cook the chicken separately before adding it to the slow cooker.
  • Using pre-cooked chicken ensures that it is tender and fully cooked by the time the soup is ready.
  • Adapt Cooking Method:
  • Yes, you can adapt the recipe for stove-top cooking. Simply combine all the ingredients in a large pot, bring it to a simmer, and let it cook for about 30-45 minutes or until the flavors have melded together and the soup has reached your desired consistency.

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The Cook

MountainMamas W. Moreland, Virginia

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