Slow-Cooker Chicken Tortilla Soup
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
280 g
Enchilada Sauce (can)1 medium
Onion (chopped)2 cloves
Garlic (minced)2 cups
Water1 tsp
Cumin1 tsp
Chili Powder1 tsp
Salt1 tsp
Black Pepper1
Bay Leaf280 g
Corn (package frozen)1 tbsp
Cilantro (chopped)Directions:
1
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker
2
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf
3
Stir in corn and cilantro
4
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours
5
Preheat oven to 400 degrees F (200 degrees C)
6
Lightly brush both sides of tortillas with oil
7
Cut tortillas into strips, then spread on a baking sheet
8
Bake in preheated oven until crisp, about 10 to 15 minutes
9
To serve, sprinkle tortilla strips over soup