Chicken Tortilla Crockpot Soup
Doesn't taste like any tortilla soup I have ever had, but it is one of the BEST soups I have ever had!
- Preparing Time: 8 minutes
- Total Time: 8 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
- 1 bay leaf
- 1 (4 ounce) can chopped green chile peppers
- 1 (10 ounce) can enchilada sauce
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 1 teaspoon cumin
- vegetable oil
- 1 medium onion chopped
- 1 (15 ounce) can diced tomatoes
- 1 pound shredded cooked chicken
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) package frozen corn
- 7 corn tortillas
- Carbohydrate 615.502031839081 g
- Cholesterol 0 mg
- Fat 42.4029266037454 g
- Fiber 87.5886261726358 g
- Protein 78.8873874137931 g
- Saturated Fat 6.4710287661216 g
- Serving Size 1 1 Recipe (2398g)
- Sodium 645.035126452809 mg
- Sugar 527.913405666445 g
- Trans Fat 4.02279453369805 g
- Calories 3030 calories
Directions Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
