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Slow Cooker Chicken Soup with Tortillas

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
210 min
SERVINGS
8 servings
Soup
Slow Cooker Chicken Soup with Tortillas
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
  • 1/4 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
Collect and prepare all the necessary components.
2
Combine chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic within a slow cooker.
3
Add water and chicken broth; add seasonings of cumin, chili powder, salt, pepper, and bay leaf. Mix 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). Gently anoint both sides of tortillas with oil.
5
Cut the tortillas into strips, then arrange them on a baking sheet.
6
Bake in the preheated oven until crispy, 10 to 15 minutes.
7
Sprinkle tortilla strips over the soup before serving.