Slow Cooker Chicken Tortilla Soup

Category: Soups, Stews and Chili

Cuisine: not set

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2 reviews 
Ready in 4 hours
by Uscpooky

Ingredients

1 Onion chopped

4 Kroger frozen chicken breasts

1 can (15 oz) Diced tomatoes

2 (4 oz) cans Chopped mild green chile peppers

1 can (15 oz) Mild red enchilada sauce

2 cloves Garlic minced

1 can (14.5 oz) Chicken broth

1 teaspoon Cumin

1 teaspoon Chili powder

1 teaspoon Salt

1/4 teaspoon Black pepper

1 Bay leaf

1 package (10 oz) Frozen corn

1 bunch Cilantro chopped


Directions

1. Place the chopped onion in the bottom of the slow cooker. 2. Layer the frozen chicken breasts on top. 3. Add the diced tomatoes and their juice, green chiles, enchilada sauce, garlic, chicken broth, spices & bay leaf. 4. Cook on low for 6-8 hours. 5. Remove bay leaf. 6. Remove chicken to a plate and shred with 2 forks. 7. Return to slow cooker. 8. Stir in corn. 9. Continue to heat until corn is hot. 10. Add a handful of chopped cilantro. SOURCE: Ralphs

Reviews


loved the soup but I added one can of black beans drained!

judiharlorhill
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This soup is amazing! I've made my own little tweaks to it, but it tastes wonderful every time! (The picture above is mine)

jessicastone1
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I added a can of seasoned black beans and did 2 frozen chicken breasts...delicious!

kellyjeanbean

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