Crock Pot Chicken Tortilla Soup
- Ready In:
- 6mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 lb cooked chicken, shredded
- 15 ounces crushed tomatoes
- 10 ounces red enchilada sauce
- 1 medium onion, chopped
- 4 ounces green chili peppers, chopped
- 2 garlic cloves, minced
- 2 cups water
- 14 1⁄2 ounces chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 bay leaf
- 10 ounces frozen corn
- 1 tablespoon cilantro, chopped
- 7 corn tortillas
directions
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crock pot. Add water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
- Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- Preheat oven to 400°. Cut tortillas into strips, then spread on a baking sheet.
- Bake until crisp, about 10-15 minutes.
- To serve, sprinkle tortilla strips over soup.
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RECIPE SUBMITTED BY
JenniferK2
Huntley, IL
I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple.
I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!