Delicious and Slow Cook with Crockpot Chicken Tortilla Soup Recipe

Crockpot Chicken Tortilla Soup RecipeWhen cooking with big family money may be a problem, which is why chicken soup is a delicious meal. This delicious recipe makes enough chicken soup for the whole family, and some of the rest will heat again the next day.

Crockpot Chicken Tortilla Soup Recipe

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Ingredients

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas vegetable oil

Directions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Leave Tabasco sauce if you are cooking for young children, you will find enough soy sauce that adds flavor to the joy of the soup. This is a healthy chicken soup recipe. Potatoes, onions, carrots and celery are full of food and chicken are also healthy. If you prefer, you can use some dried herbs to add flavor, instead of the sauce.

Crockpot Chicken Tortilla Soup Recipe