Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup
Prep time: 30 min
Cook time: 480 min
Yield: 8
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; 1/4 teaspoon black pepper; 1 bay leaf; 1 (10 ounce) package frozen corn; 1 tablespoon chopped cilantro; 7 corn tortillas; vegetable oil

⏱️ Ready in 8h 30m 🥄 Prep 30 min 🔥 Cook 8h 👥 8 servings 👁️ 35 views

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Slow cooked

📊 At a Glance

Prep 30 min

Cook 8h

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 262

% Daily Value*

Total Fat 10.8g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 893mg 39%

Total Carbohydrate 24.7g 9%

Dietary Fiber 3.8g 14%

Total Sugars 4.4g

Protein 18g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Stir in corn and cilantro.

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat 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 preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup.