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Slow-Cooker Chicken Tortilla Soup
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Category |
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Salads - Soups - Sidedishes
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Sub
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Low-fat
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Ingredients |
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1 lb shredded cooked chicken
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15-oz can whole, peeled tomatoes, mashed
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10-oz can enchilada sauce (mild or hot)
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1 med onion, chopped
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4-oz can chopped green chile peppers
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2 cloves garlic, minced
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2 c water
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14.5-oz can chicken broth (low sodium)
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cilantro
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1 tsp cumin
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1 tsp chili powder
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1 tsp salt
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1/2 tsp black pepper
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1 bay leaf
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10-oz package frozen corn
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tortilla chips
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Instructions |
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Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
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Pour in water and chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
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Cover and cook on low setting for 6-8 hours or on high for 3-4 hours.
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Optional add-ins- 1 can black beans (drained) and 1 extra cup broth. Then make pot of brown rice to serve separately with soup.
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Serving
Suggestions |
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Garnishes- chopped avocado, sour cream, tortilla chips, and shredded cheddar
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Originally Submitted
9/15/2010
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0 Out of 5 from
0 reviews
You can add this Slow-Cooker Chicken Tortilla Soup recipe to your own private DesktopCookbook.
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