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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup is from The Foothills Ward Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. shredded, cooked chicken
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped green chile peppers
2 cloves garlic, minced
2 c. water
1 (14½ oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10 oz.) pkg. frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
vegetable oil
Directions:
Directions:
1. 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.
2. Preheat oven to 400º. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
3. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Garnish with grated Cheddar, avocado, and a splash of fresh lime juice.

 

 

 

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