Easy Slow Cooker Chicken Tortilla Soup Recipe

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 2 tablespoons vegetable oil, or as needed

Instructions

1. Prepare all of your ingredients.
2. Add chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic to your slow cooker.
3. 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.
4. As the soup nears completion, preheat your oven to 400 degrees F (200 degrees C). Lightly brush both sides of the tortillas with oil.
5. Cut the tortillas into strips, then spread them on a baking sheet.
6. Bake in the preheated oven until the tortilla strips are crisp, approximately 10 to 15 minutes.
7. Garnish with the baked tortilla strips over soup just before serving and enjoy!

Nutrition

• Calories: 262 kcal
• Fat Content: 11 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 893 mg
• Protein Content: 18 g
• Cholesterol Content: 45 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g