Slow-Cooker Chicken Tortilla Soup
- 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
- 7 corn tortillas
- vegetable oil
- Produce
- Bay leaf (1)
- Cilantro (1 tablespoon)
- Corn, frozen (1 (10 ounce) package)
- Cumin (1 teaspoon)
- Garlic (2 cloves)
- Green chile peppers (1 (4 ounce) can)
- Onion, medium (1)
- Tomatoes, whole (1 (15 ounce) can)
- Meat
- Chicken, cooked (1 pound)
- Canned Goods
- Chicken broth (1 (14.5 ounce) can)
- Condiments
- Enchilada sauce (1 (10 ounce) can)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Chili powder (1 teaspoon)
- Salt (1 teaspoon)
- Vegetable oil (1)
- Bread & Baked Goods
- Corn tortillas (7)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published April 17, 2006 (6 years ago).
260 people saved this recipe.
