Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6-8 serving(s)
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)

(18)

Recipe by Dannielle

Source: www.JustCrockPotRecipes.com

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 8hrs 20mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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

Submit a Recipe Correction