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1
Slow Cooker Chicken Tortilla Soup
Submitted by taking77 on December 3, 2010 in Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1-½ pound Frozen Chicken Breasts
- 15 ounces, fluid Diced Or Whole Peeled Tomatoes
- 10 ounces, fluid Enchilada Sauce
- 1 whole Yellow Onion, Chopped
- 4 ounces, weight Can Chopped Green Chile Peppers
- 15 ounces, weight Frozen Corn
- 3 cloves Garlic
- 1 cup Water
- 22-½ ounces, fluid Low Sodium Chicken Broth
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 Tablespoons Cilantro (optional)
- 1 whole Bay Leaf (optional)
- Tortilla Chips, Crushed
- Low Fat Cheddar Cheese (Optional)
Preparation Instructions
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn, garlic, water, chicken broth, seasonings, cilantro and bay leaf into the crock pot. Stir and cover. Put on low setting for 7-8 hours.
2. Remove chicken breasts and shred with 2 forks. Place back in the crock pot and stir.
3. Serve with crushed chips and a sprinkle of cheese! Low fat sour cream would also be tasty!
