Slow-Cooker Chicken Tortilla Soup
Description
Hungry for Mexican food but want to stay at home? Make this wonderful, easy soup in your slow cooker. When servings, garnish with grated Cheddar or Mexican cheese, slices of avocadoes, or slices of lime.
Ingredients
1 lb. chicken skinless, boneless chicken breasts
15 oz. can whole peeled tomatoes, crushed or Rotel tomatoes
10 oz. enchilada sauce
1 medium onion, chopped
4 oz. can chopped green chile peppers
4 cloves garlic, minced
2 c. water
14.5 oz. chicken stock
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
10 oz. package frozen corn
1 T. chopped cilantro
1 can black beans, rinsed and drained, optional
7 corn tortillas
vegetable oil
Directions
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Place a slow cooker liner in the crock of the slow cooker for easy clean up.
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into the slow cooker. Pour in water and chicken stock; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans, if using and cilantro. Cover; cook on Low setting 6 - 8 hours or on High setting 3 - 4 hours.
Shred chicken on a platter about 1 hour before cookiing time is up; replace chicken with any juices back into the slow cooker. Continue cooking.
When done, remove bay leaf and discard.
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips; spread on a baking sheet. Bake until crisp, about 10 - 15 minutes. To serve, sprinkle tortilla strips over soup.
8 servings.