Slow-Cooker Chicken Tortilla Soup
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!)
How would you rate this recipe?
Preparation
Chef’s notes
Hooray for crock-pots and good soups! Two of my favorite things about winter.