Slow-Cooker Chicken Tortilla Soup

We tried (yet) another tortilla soup recipe tonight, because I have been craving it like a mad woman lately. This one turned out to be GREAT and we will definitely be making it again!

The recipe is from Allrecipes.

Slow-Cooker Chicken Tortilla Soup

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
Directions:
1. Place 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.

 

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

 

3. Lightly brush both sides of tortillas with oil. Cut tortillas

into strips, then spread on a baking sheet.

 

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

minutes. To serve, sprinkle tortilla strips over soup.

 

* Kevin said that it needed more salt (we didn’t add

any salt at all). Instead of making our own tortilla

strips, we used regular tortilla chips, and of course we

also covered it with cheese! We also (accidentally)

shredded the chicken just a tad more than was necessary

in the food processor, but I liked it better that way – made

the soup a little bit thicker!

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