Slow-Cooker Chicken Tortilla Soup

The final dish
As seen on
Gimme some Oven
Total Time
370 minutes
Prep Time
10 minutes
Cook Time
360 minutes
Rating
5 out of 5 stars
(1)

Ingredients

8 cups soup
  • 1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
  • 1 (15 ounce) can diced tomatoes
  • 1 (10 ounce) can good-quality mild enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)
  • 1 (15 oz.) can black beans, drained (optional)
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup water
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. chipotle powder (optional)
  • 1 Tbsp. lime juice (optional)
  • 1 bay leaf
  • 2 Tbsp. fresh cilantro, chopped
  • 3 corn tortillas
  • 2–3 Tbsp. olive oil
  • Optional Garnishes: avocado slices
  • shredded Mexican or cheddar cheese
  • limes
  • chopped tomatoes
  • soft tortillas (you can place these in the bottom of the bowls, and ladle the soup on top if you’d like!)
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Preparation

Chef’s notes

Hooray for crock-pots and good soups! Two of my favorite things about winter.
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