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Slow Cooker Chicken Tortilla Soup

Slow cooker chicken tortilla soup in a bowl.
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5 from 1 review

Give your slow cooker supper a spicy kick with this easy chicken tortilla soup recipe that cooks all day by itself into deliciousness!

Ingredients

Scale
  • 1/5 pounds boneless chicken breast
  • 1 14.5 ounce can diced tomatoes with juice
  • 1 10 ounce can enchilada sauce
  • 1 medium sweet onion, peeled and chopped
  • 1 4 ounce can chopped green chile peppers
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 cups corn (fresh or frozen is okay)
  • Crumbled tortilla chips

Instructions

  1. Pour chicken broth into your slow cooker and stir in cumin, chili powder, salt, pepper, and a bay leaf.
  2. Stir in tomatoes, enchilada sauce, onion, green chiles, garlic and corn.  Add the chicken.
  3. Cover, and cook on Low setting for 6 to 8 hours.  Remove the chicken, shred it into bite sized pieces and return it to the slow cooker.  Give everything a stir.
  4. To serve, sprinkle crumbled tortilla chips over soup…I like to have a bowl of these on the table so everyone can sprinkle their own!

Find it online: https://www.framedcooks.com/slow-cooker-chicken-tortilla-soup/