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My review
Slow-Cooker Chicken Tortilla Soup
Elena
"This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."
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Ingredients
8 h 30 m servings 262 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 262 calories; 10.8 g fat; 24.7 g carbohydrates; 18 g protein; 45 mg cholesterol; 893 mg sodium. Full nutrition
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Reviews
Read all reviews 37955265 Ratings
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Most helpful positive review
1/31/2007
We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...
Most helpful critical review
11/25/2006
This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...
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1/31/2007
We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...
5/20/2006
This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also use...
11/25/2006
This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...
11/27/2006
This was FABULOUS!!! I used 1 qt. of chicken stock in lieu of broth and water, tossed in 3 raw chicken breasts (shredding 3 1/2 hours after cooking on high in the slow-cooker), doubled the garl...
12/14/2005
Wonderful! Definitely cook the chicken in the soup as suggested by previous reviewers. This soup will only be hot and spicy if you use hot ingredients - I used mild enchilada sauce, etc. and m...
11/28/2006
Amazing soup!! I took advise of other reviewers and added black beans - definitely a good idea. Also tossed in chicken still frozen and shredded about an hour before serving - worked like a ch...
12/11/2008
This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and tasted just like liquid enchiladas. And except for using broth instead of water, which really should have...
12/2/2006
Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make i...