Chicken Tortilla Soup (Crockpot)

By Vseward

This is my no-fuss, want something to warm you from the inside out Chicken Tortilla soup. I’ve been told it’s better than those served at popular resturants. Can be made stove top or in a crockpot.

Ingredients

• 1 lb shredded cooked chicken
• 1 can (15 ounce) can whole canned tomatoes, mashed
• 1 can (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 can (4 ounce) can chopped green chili peppers
• 2 garlic cloves, minced
• 1 cup water
• 1 can (14 1/2 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 package (10 ounce) package frozen corn
• 1 tablespoon chopped fresh cilantro

Preparation

Step 1

Directions: Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. 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. (If cooking stove top, simmer 2 hours) Garnish with fresh tortilla strips or tortilla chips. (I like to crumble chips into the soup 10 minutes prior to serving. This gives the soup a great texture and more flavor. Dollop sour cream if desired.