Slow-Cooker Chicken Tortilla Soup

Posted on June 29, 2022

Slow-Cooker Chicken Tortilla Soup

Are you looking for recipe inspiration? Slow-Cooker Chicken Tortilla Soup special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Slow-Cooker Chicken Tortilla Soup What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Slow-Cooker Chicken Tortilla Soup, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Slow-Cooker Chicken Tortilla Soup delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Slow-Cooker Chicken Tortilla Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Slow-Cooker Chicken Tortilla Soup yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Slow-Cooker Chicken Tortilla Soup using 19 ingredient type and 9 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Slow-Cooker Chicken Tortilla Soup:

  1. 1 lb shredded, cooked chicken
  2. 15 oz can whole peeled tomatoes, mashed
  3. 10 oz can enchilada sauce
  4. 1 medium onion, chopped
  5. 4 oz can chopped green chile peppers
  6. 2 clove garlic, minced
  7. 2 cup water
  8. 14 1/2 oz can chicken broth
  9. 1 tsp cumin
  10. 1 tsp chili powder
  11. 1/4 tsp black pepper
  12. 1 bay leaf
  13. 10 oz package frozen corn
  14. 1 tbsp chopped cilantro
  15. 7 corn tortillas
  16. 1 vegetable oil
  17. 1 can kidney beans, rinsed
  18. 1 shredded cheddar cheese
  19. 1 avocado cut into bite size pieces.

Steps to make a Slow-Cooker Chicken Tortilla Soup

1
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker.
2
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
3
Stir in corn and cilantro.
4
Cover and cook on low setting for 6 to 8 hours or on high setting for 3-4 hours.
5
Preheat oven to 400° F (200° C).
6
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
7
Bake on preheated oven until crisp, about 10-15 minutes.
8
To serve, sprinkle tortilla strips over soup.
9
Other ideas...try adding a can of kidney beans (rinsed)...add some grated cheddar cheese...add some chopped avocado.

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