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Chicken Tortilla Soup

CategorySoup

Total Time45 min

DifficultyAdvanced

Yields6 serving

Chicken Tortilla Soup

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 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
  • ΒΌ 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

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.

  2. 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.

  3. When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.

  4. Cut tortillas into strips, then spread on a baking sheet.

  5. Bake in the preheated oven until crisp, 10 to 15 minutes.

  6. Sprinkle tortilla strips over soup before serving.

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