Description
This Slow Cooker Chicken Tortilla Soup is a comforting, flavorful, and healthy meal that combines shredded chicken, tomatoes, enchilada sauce, and a medley of spices cooked slowly to perfection. Garnished with homemade baked tortilla strips, grated Cheddar, avocado slices, and a fresh splash of lime juice, this easy-to-make soup is perfect for a hearty family dinner.
Ingredients
Main Ingredients
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can chopped green chile peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
Tortilla Strips
- 7 corn tortillas
- 2 tablespoons vegetable oil, or as needed
Optional Garnishes
- Grated Cheddar cheese
- Avocado slices
- Fresh lime juice
Instructions
- Prepare Ingredients: Gather all ingredients. Make sure the chicken is shredded and cooked.
- Combine Ingredients in Slow Cooker: Place the shredded chicken, mashed whole peeled tomatoes, enchilada sauce, chopped green chile peppers, chopped onion, and minced garlic into the slow cooker. Pour in water and chicken broth, then add cumin, chili powder, salt, black pepper, and bay leaf. Stir in frozen corn and chopped cilantro to mix everything well.
- Slow Cook the Soup: Cover and cook the mixture on Low for 6 to 8 hours or on High for 3 to 4 hours, allowing the flavors to meld and the soup to heat thoroughly.
- Prepare Tortilla Strips: When the soup is nearly finished cooking, preheat your oven to 400 degrees F (200 degrees C). Lightly brush both sides of the corn tortillas with vegetable oil. Then cut the tortillas into strips, spread them evenly on a baking sheet, and bake for 10 to 15 minutes until crisp and golden, turning once if needed.
- Serve and Garnish: Remove bay leaf from the soup. Ladle the hot soup into bowls, sprinkle with the freshly baked tortilla strips, and garnish with grated Cheddar cheese, avocado slices, and a splash of fresh lime juice as desired.
Notes
- For a spicier soup, add extra chopped green chilies or a pinch of cayenne pepper.
- To make this recipe vegetarian, substitute chicken with beans or a plant-based protein and use vegetable broth instead of chicken broth.
- Preparing the tortilla strips in the oven adds a delicious crunch but for a quicker option, store-bought tortilla chips can be used as a garnish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust salt to taste, especially if using a low-sodium broth or canned ingredients.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
