Chicken Tortilla Soup – Slow Cooker
This is one of my favorite slow cooker recipes. I have tried a lot of Chicken Tortilla Soup recipes, but this slow cooker version is not only easy, it is the best!
1 lb chicken, cooked*, raw or frozen
1 – 10oz package frozen corn
1 – 15 oz can crushed tomatoes
1 – 10 oz can enchilada sauce
1 – 4 oz can chopped green chile peppers
1 medium onion, chopped
1 – 15 oz can chicken broth
1 Tbsp chopped fresh cilantro
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1 bay leaf
8 corn tortillas
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Lightly brush oil on both sides of corn tortillas. Slice into strips and spread evenly on a baking sheet. Bake about 10 minutes or until crisp. Remove from oven and immediately sprinkle with a little kosher salt.
Remove bay leaf. Ladle soup into bowls and top with crispy tortilla strips.
Raw or frozen chicken can be added directly to the pot with the other ingredients. After two or three hours, remove the chicken; shred with two forks, then place back in the slow cooker and continue cooking with the rest of the ingredients.
Preparation time: 5 minute(s)
Cooking time: 3 to 8 hours in the slow cooker
Number of servings (yield): 8
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Best Chicken Tortilla Soup Recipe
The list of ingredients for Chicken Tortilla Soup might seem long, but they are things we usually have on hand. It is also quick and easy to assemble everything because it is simply a matter of adding everything to the slow cooker.
Add shredded cooked chicken to the tortilla soup or you can start with raw chicken and let it cook in the broth. If you use raw or even frozen chicken, remove it after a couple of hours and shred it. Then, place it back in the slow cooker to continue simmering with the rest of the ingredients.
Brush tortillas on both sides with a little oil, then cut into strips.
Bake the tortilla strips in a 400° F oven until crispy.
Serve Chicken Tortilla Soup with lime wedges, sliced avocado and crispy tortilla strips.
Chicken Tortilla Soup - Slow Cooker,