How to Make Slow Cooker Chicken Tortilla Soup | Allrecipes.com

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are often cheaper and more flavorful.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and save time.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips are lower in fat, and tortillas can be cut and baked.

Put about 1 pound of leftover shredded chicken into the slow cooker.

Add 1 15oz can of whole peeled tomatoes and break the tomatoes up with the back of a wooden spoon.

Dice 1 medium onion and peel and dice 2 large cloves of garlic, then add those to the chicken mixture.

Add 1 10oz can of enchilada sauce and 1 4oz can of chopped green chili peppers to the slow cooker.

Pour in 2 cups of water and 1 14 1/2 ounce can or box of chicken broth.

Season the soup with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 large bay leaf.

Stir in 1 10oz package of frozen corn and chop enough fresh cilantro to make 1 tablespoon, then add that in.

Cover and cook the soup on the low setting for 6 to 8 hours or on the high setting for 3 to 4 hours.

About 20 minutes before serving, preheat your oven to 400°F.

Lightly brush both sides of 7 corn tortillas with oil, cut the oiled tortillas into strips, and lay the strips on a parchment-covered baking sheet.

Bake the tortilla strips in the preheated oven until they are crisp for about 10 to 15 minutes.

Ladle out your soup and garnish each bowl with several strips of crisp tortilla.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary