Introduction
There’s nothing like a warm bowl of soup to comfort you on a chilly night. This Slow Cooker Chicken Tortilla Soup is not only tasty but also super easy to make. Just toss everything in the slow cooker and let it do the work while you relax. It’s perfect for busy families and ideal for meal prep!
Why make this recipe
Making this Slow Cooker Chicken Tortilla Soup is a no-brainer! It’s packed with flavor, healthy ingredients, and can feed a crowd. Plus, you can let it simmer while you handle other things, making it a great choice for those hectic days. You’ll love how the whole house smells while it cooks!
How to make Slow Cooker Chicken Tortilla Soup
Ready to dive in? Making this soup is simple and fun. Follow the easy steps, and you’ll have a delicious meal in no time!
Ingredients :
1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 (4 ounce) can chopped green chile peppers 1 medium onion, chopped 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 0.25 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas 2 tablespoons vegetable oil, or as needed
Directions :
– Gather all ingredients.
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Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
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Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
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When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
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Cut tortillas into strips, then spread on a baking sheet.
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Bake in the preheated oven until crisp, 10 to 15 minutes.
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Sprinkle tortilla strips over soup before serving.
How to serve Slow Cooker Chicken Tortilla Soup
Serve this soup hot, and don’t forget the toppings! Add avocado, cilantro, cheese, or a squeeze of lime to elevate the flavors. You can even set up a toppings bar and let everyone customize their bowl.
How to store Slow Cooker Chicken Tortilla Soup
Store any leftovers in an airtight container in the fridge for up to 4 days. To keep it fresh longer, you can freeze the soup for up to 3 months. Just be sure to leave out the tortilla strips until you’re ready to serve!
Tips to make Slow Cooker Chicken Tortilla Soup
– For extra flavor, try using homemade chicken broth instead of store-bought. – Feel free to adjust the spices to your taste; add more chili powder if you like it spicy! – If you want a thicker soup, mash some of the beans or add a bit of cornmeal while it cooks.
Variation (if any)
You can easily make this soup vegetarian by using black beans and vegetable broth instead of chicken. Just add some extra veggies like bell peppers or zucchini for a delightful twist!
FAQs
– Can I use fresh chicken instead of cooked chicken? Yes! Just add it raw in the beginning and cook it thoroughly until it shreds easily.
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Can I add other vegetables?
Absolutely! Chopped bell peppers, zucchini, or even spinach would be great additions. -
How can I make it spicier?
Add more chili powder, or toss in some diced jalapeños for a kick!
Enjoy your cooking adventure with this tasty Slow Cooker Chicken Tortilla Soup!