Description
This tortilla soup tastes better than anything you can get at a restaurant. And it’s healthy too! Don’t let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
Ingredients
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 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
- ΒΌ teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 8 hrs 30 mins
Servings: 8