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Crockpot Chicken Tortilla Soup

Course Soups and Salads
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Author Stephanie@StockpilingMoms

Ingredients

  • 1 pound shredded cooked chicken
  • 1 15 ounce can whole peeled tomatoes, mashed
  • 1 10 ounce can enchilada sauce
  • 1 medium onion chopped
  • 1 4 ounce can chopped green chile peppers
  • 2 cloves garlic minced
  • 2 cups water
  • 1 14.5 ounce can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 10 ounce package frozen corn
  • 1 tablespoon chopped cilantro
  • tortilla chips
  • sour cream optional
  • shredded cheese optional

Instructions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
  3. Stir in corn and cilantro.
  4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Serve with tortilla chips. sour cream and shredded cheese if desired.