Chicken Tortilla Soup 3

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Prep Time 45 mins
Cook Time 4 hrs
Temp High

Chicken Tortilla Soup – Made easy in the slow cooker

Ingredients

  • 1 Pound shredded or chopped cooked chicken
  • 1 (15 oz) Can whole peeled tomatoes, mashed
  • 1 (10 oz) Can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 oz) Can chopped green chilie peppers
  • 2 cloves garlic, minced
  • 2 Cups water
  • 1 (14.5 oz) Can chicken broth
  • 1 Teaspoon cumin
  • 1 Teaspoon chili powder
  • 1 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 bay leaf
  • 1 (10 oz) Package frozen corn
  • 1 Tablespoon chopped cilantro - optional
  • 7 corn tortillas or tortilla chips
  • Vegetable oil

Directions

  1. Step One

    Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in slow cooker.

  2. Step Two

    Pour in chicken broth and water. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro, if using.

  3. Step Three

    Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

  4. Step Four

    Preheat oven to 400 degrees F (200 degrees C).

  5. Step Five

    Lightly brush both sides of tortillas with oil.

  6. Step Six

    Cut tortillas into strips, and then spread on a baking sheet.

  7. Step Seven

    Bake in preheated oven until crisp, about 10 to 15 minutes.

  8. Step Eight

    To serve, sprinkle tortilla strips or chips over soup.

Crockin' Reviews Add Review
  1. Jenifer

    Made this last night for dinner today. Started it at 11pm, and cooked on low till 1pm. AMAZING!!

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  2. Crockin Girls

    Crockin Girls

    The vegetable oil is only for brushing on top of the tortilla strips if you are making your own. Sorry for the confusion.

  3. Jennifer S.

    I want to make this, but some of the ingredients are incomplete… How many cups of vegetable oil?

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