Chicken Tortilla Soup

Submitted by Dannielle

"Source: www.JustCrockPotRecipes.com"

 

• Ready In: 8hrs 20mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 1 1⁄2 lbs boneless skinless chicken, cooked and shredded
• 1 (15 ounce) can whole tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chilies
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 6 corn tortillas
• 2 tablespoons vegetable oil
• 1 tablespoon chopped cilantro
• freshly grated parmesan cheese (, to garnish)

directions

1. In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
2. Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
3. Stir in corn.
4. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
5. Preheat oven to 400 degrees.
6. Lightly brush both sides of tortillas with oil.
7. Cut tortillas into 2 1/2-by- 1/2-inch strips.
8. Place on a baking sheet.
9. Bake, turning occasionally, until crisp, 5 to 10 minutes.
10. Sprinkle tortilla strips, cilantro and Parmesan over soup.

Reviews

[Ms. Mother Earth]

Good basic Chicken Tortilla Soup that I've been making for years. I use chicken stock rather then broth for more flavor. I also add a 7 oz can of Salsa Verda, and use green enchilada sauce rather then red. I made it yesterday and it was the first time that I used broken tortilla chips rather then going through the hassle with the corn tortillas~~worked great! I did also add black beans for the first time, super!!

 

[georgeweezie_8318418]

It's a tasty soup. I did add black beans and topped with crushed tortilla chip and cheese. I can say I am still on the hunt for a really good chicken tortilla soup. This to me was more tomato soup with a little bit of Mexican influence.

 

[Pam-I-Am]

Delicious soup!! I only made two changes. I didn't have any enchilada sauce so I added 1 tablespoon of Lawry's Enchilada Sauce mix powder. Also, I like my corn tortillias torn up into bits and put into the soup. The taste of the broth was spot-on for a great chicken tortilla soup. Healthy and satisfying. I will definitely make this again and again.

 

[SmoochTheCook]

Terrific meal!!!!! I only used 1 lb chicken and had to use picante sauce instead of enchilada (I was out). I added a can of kidney beans for some extra filling and it was gobbled up by my spice-hating 7 year old and mother as well as by myself and my dad, who enjoy spices. This worked out so well! Thanks for posting what will now be a regular recipe around here!

 

[Tee Lee]

This soup has great flavor, but is less hearty than I wanted. Now, I always add a can of black beans and a cup of rice in the beginning and the consistency is perfect. Sometimes I use frozen chicken breasts, cook for 6-8 hours on low, come home, shred the chicken and cook for another 30 minutes to an hour. Thanks for posting, this is something we make at least once a month, that freezes very well for lunches.