Slow-Cooker Chicken Tortilla Soup

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A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!

Modified from: Slow-Cooker Chicken Tortilla Soup

Ingredients

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Original recipe yields 8 servings

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Directions

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  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 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
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Reviews

So easy & really good. As many reviewers suggested I used raw chicken (1.5 lb of skinless boneless thights) to the mix in the beginning & shredded after 4 hrs on high. I also substituted a 10 oz...