This crockpot tortilla soup tastes better than anything you can get at a restaurant. 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.
Ingredients
- shredded, cooked chicken: 1 pound
- whole peeled tomatoes: 1 can (15 ounce can, mashed)
- enchilada sauce: 1 can (10 ounce can)
- green Chili peppers: 1 can (4 ounce can, chopped)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- water: 2 cups
- chicken broth: 1 can (14.5 ounce can)
- cumin: 1 tsp
- chili powder: 1 tsp
- salt: 1 tsp
- black pepper: 0.25 tsp
- bay leaf: 1 piece
- frozen corn: 1 pack (10 ounce pack)
- cilantro: 1 Tbsp (chopped)
- corn tortillas: 7 piece
- vegetable oil: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
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When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C).
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Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
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Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving. Photo by CookinBug.
