Yield: 6-8 servings
Slow Cooker Chicken Tortilla Soup
Prep Time
15 minutes
Cook Time
8 hours
Total Time
8 hours 15 minutes
Ingredients
- 1 lb. raw chicken breasts or thighs
- 1 (15 ounce) can fire roasted tomatoes
- 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 (10 ounce) package frozen corn
- 1 (15 ounce) can of black beans, rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt & pepper to taste
- lime wedges, cheese, sour cream & avocado to garnish
For the Tortilla Strips**
- 7 flour tortillas
- vegetable oil for brushing
Instructions
- Add the chicken, tomatoes, enchilada sauce, onion,chiles, garlic, water, broth, corn, beans & spices to the slow cooker, stirring a bit to combine.
- Cook on high for 3-4 hours or low for 6-8 hours.
- After cooking, use two forks to shred the chicken. (I like to pull each out onto a cutting board to shred and then add back to the pot.) Add salt & pepper to taste.
- Serve with lime juice, shredded cheese, sour cream and avocado if desired.
For the Tortilla Strips:
- Brush one side of the tortillas with the oil and stack 4 at a time. Cut into 1/2 inch strips and lay in a single layer on a cookie sheet- sprinkling with salt.
- Bake at 400F for 10-15 minutes or until crispy.
Notes
Recipe adapted from All Recipes
*I would have been happy using store bought sauce, but evidently couldn't find it anywhere so made mine using this super easy recipe.
**I homemade my tortilla strips but in a pinch some crushed chips would work well too!