SoupColombian

Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Colombian
Ingredients: 1 pound shredded, cooked chicken; 1 (15 ounce) can whole peeled tomatoes, mashed; 1 (10 ounce) can enchilada sauce; 1 (4 ounce) can chopped green chile peppers; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups water; 1 (14.5 ounce) can chicken broth; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon salt; 0.25 teaspoon black pepper; 1 bay leaf; 1 (10 ounce) package frozen corn; 1 tablespoon chopped cilantro; 7 corn tortillas; 2 tablespoons vegetable oil, or as needed

4.2

(10 reviews)

Author:Elena Total: 3h 30m 17 ingredients 8 servings

This chicken tortilla soup is made in the slow cooker for a no-fuss hearty soup with tomatoes, corn, and chiles, served with baked tortilla strips.

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Prep Time

0h 30m

Cook Time

3h 0m

Ingredients

Yield

8 servings

Calories

Method

Step-by-step instructions

Gather all ingredients.

Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.

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.

When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.

Cut tortillas into strips, then spread on a baking sheet.

Bake in the preheated oven until crisp, 10 to 15 minutes.

Sprinkle tortilla strips over soup before serving.

Author & Creator

Elena

Source Recipe