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Slow-Cooker Chicken Tortilla Soup
Slow-Cooker Chicken Tortilla Soup
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Effortless crockpot tortilla soup with tender shredded chicken, tomatoes, corn, and chiles, topped with crispy baked tortilla strips.
Ingredients:
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 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
  • 0.25 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • 2 tablespoons vegetable oil, or as needed
Instructions:
  • Collect all your ingredients.
  • Add the chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic to the slow cooker.
  • Add water and chicken broth to the pot, then enrich the flavors with the warmth of cumin, chili powder, a pinch of salt, a sprinkle of pepper, and a fragrant bay leaf. Gently incorporate corn and fresh cilantro. Simmer covered on Low for 6 to 8 hours or on High for 3 to 4 hours until perfectly cooked.
  • Preheat the oven to 400°F (200°C. Brush oil on both sides of tortillas.
  • Slice the tortillas into strips and arrange them on a baking sheet.
  • Bake in the oven until perfectly crisp, about 10-15 minutes.
  • Garnish the soup with a generous amount of tortilla strips just before serving.

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