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Slow-Cooker Chicken Tortilla Soup Recipe

Recipe by: Elena

"This tortilla soup tastes better than anything you can get at a restaurant. And 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, avocadoes, and a splash of fresh lime juice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook8 h
  • Ready In8 h 30 m
  • 1Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  • 2Preheat oven to 400 degrees F (200 degrees C).
  • 3Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  • 4Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 8 servings
  • 262 cals
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    262
    13%
  • Fat:
    10.8
    17%
  • Carbs:
    24.7
    8%
  • Protein:
    18
    36%
  • Cholesterol:
    45
    15%

Based on a 2,000 calorie diet

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