Healthier Slow-Cooker Chicken Tortilla Soup
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
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
Ground Black Pepper1
Bay Leaf280 g
Corn (package frozen)1 tbsp
Cilantro (chopped)Directions:
1
Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker
2
Pour in water and chicken broth
3
Season with cumin, chili powder, salt, ground pepper, and bay leaf
4
Stir in corn and cilantro
5
Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours
6
Preheat oven to 400 degrees F (200 degrees C)
7
Lightly coat both sides of tortillas with cooking spray
8
Cut tortillas into strips, then spread on a baking sheet
9
Bake in preheated oven until crisp, 10 to 15 minutes
10
Sprinkle tortilla strips over soup