Slow Cooker Chicken Tortilla Soup
So easy and yummy. And the leftover freeze great or you can make this with less broth and have a batch of ready made taco chicken or quesadilla chicken in the freezer.
- Preparing Time: 15 minutes
- Total Time: 8 hours
- Served Person: 8
vegetarian
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 medium onion chopped
- green onions for topping
- fresh cilantro for topping
- 1 15 ounce can diced tomatoes best to use kind with chili peppers like rotel or other similar
- 1 10 ounce can enchilada sauce
- 1 4 oz can green chili peppers chopped, you do not need these if you used tomatoes with peppers
- 1 10 ounce package frozen corn i love the trader joes fire roasted
- tortilla chips for topping
- grated cheese for topping - i prefer tjs mexican blend, cheddar, or pepper jack
- black olives for topping
- Carbohydrate 0.740737140625 g
- Cholesterol 0 mg
- Fat 0.08207296875 g
- Fiber 0.159362654587626 g
- Protein 0.141868359375 g
- Saturated Fat 0.01322236875 g
- Serving Size 1 1 Serving (2g)
- Sodium 2.13376875 mg
- Sugar 0.581374486037374 g
- Trans Fat 0.01574469375 g
- Calories 4 calories
1. Place all ingredients in slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks and stir in cilantro before serving. 2. I top with a handful of crushed tortilla chips, some grated cheese (either cheddar or pepper jack), green onions and black olives.
