RECIPE: Slow-Cooker Chicken Tortilla Soup
I've been using my slow cooker a lot lately! I made this last night (adapted from allrecipes.com) and we really loved it!
Slow-Cooker Chicken Tortilla Soup
Yields: 8 servings
1 pound boneless chicken breasts (I used frozen chicken, you could also use boneless thighs)
1 (15 ounce) can diced tomatoes (I used Rotel)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers (you don't need this if you use Rotel)
2 cloves garlic, minced
2 (14.5 ounce) cans 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
2-3 tablespoons chopped cilantro
7 corn tortillas
1. Place all ingrediants except cilantro, tortillas and vegetable oil in slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks and stir in cilantro before serving.
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.