Slow-Cooker Chicken Tortilla Soup

This slow-cooker soup recipe is one that my daughter Angela makes for her family. I'm visiting at her house this week, so she left the recipe for me to put together while she was at work. She's a much better planner than I am, so yesterday while she was grilling hamburgers, she also grilled enough chicken for this recipe and another one she has planned for this week.

Recipe adapted from: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

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Slow Cooker Chicken Tortilla Soup

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
Tortilla strips
Optional toppings - sour cream, shredded cheese, avocados

Place the chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in a slow cooker. Pour in water and chicken broth; add cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, cook on LOW setting for 6 - 8 hours or on HIGH setting for 3 - 4 hours. To serve, sprinkle tortilla strips over soup. Serve with optional toppings as desired.

Start with a pound of shredded, cooked chicken. Add tomatoes, enchilada sauce, onion, green chile peppers, garlic, water, and chicken broth.

A great blend of spices are the next addition. Cover the slow cooker and let it simmer to perfection.

When ready to serve, add the tortilla strips to the bowls of soup, then top as desired with sour cream, shredded cheese, or avocados. This soup was super easy to make and so delicious!





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