Delicious homemade Chicken Tortilla Crockpot Soup recipe, easy to prepare and full of flavor!
Chicken Tortilla Crockpot Soup
Delicious homemade Chicken Tortilla Crockpot Soup recipe, easy to prepare and full of flavor!
Servings 4 servings
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 (15 once) can black beans-rinsed
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Instructions
- 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, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 mins. To serve, sprinkle tortilla strips over soup.
Tips for the Best Chicken Tortilla Crockpot Soup
- Pre-heat & Prep: Always gather all ingredients before cooking chicken tortilla crockpot soup.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.