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Slow Cooker Tortilla Soup
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Description
An easy crock pot version of the tummy-warming classic. Green chilies, lots of tender chicken, and just enough spice.
Ingredients
- 2 pounds Chicken Pieces, Boneless, Skinless And Chopped Into 1" Pieces
- 1 cup Loosely Packed Cilantro Leaves, Plus More For Garnish
- 1 whole Onion, Chopped
- 6 cloves Garlic, Minced
- 1 can (14.5 Oz. Can) Whole Stewed Tomatoes
- 1-½ cup Chicken Broth
- 1 can (10 Oz. Can) Red Enchilada Sauce
- 1 cup Whole Kernel Corn
- 1 can (4 Oz. Can) Green Chilies
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Ground Cumin
- 1 whole Bay Leaf
- 4 whole Tortillas
- 1 teaspoon Oil
Preparation
Combine all ingredients (except tortillas and oil) in a slow cooker and mix well. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Brush tortillas with olive oil, sprinkle with salt, and place on a baking sheet. Set oven to broil and place tortillas under the broiler for 2 minutes per side, or until slightly brown and crunchy. Chop into 1″2 slices.
Serve soup sprinkled with tortilla strips and garnish with sour cream, cilantro, and grated cheese if desired.
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