1 15 oz can low sodium whole peeled tomatoes, mashed
1 10 oz can enchilada sauce
1 medium onion, chopped
1 4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz can low sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz frozen corn
1 Tbsp chopped cilantro
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 and cilantro. Cover and cook on low setting for 6 to 8 hours, or on high for 3 to 4 hours.
Originally Submitted
4/24/2009
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You can add this Slow Cooker Chicken Tortilla Soup recipe to your own private DesktopCookbook.