Slow Cooker Creamy Chicken Tortilla Soup
- 1 + 1/2 - 2 pounds chicken breast, skinless, boneless, trimmed of fat
- 2 cans (14 ounce) low-sodium chicken broth
- 1 can (14 ounce) diced tomatoes
- 1 can (4 ounce) green chiles
- 1 + 1/2 cups corn
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sea or kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- 12 corn tortillas, cut into thin strips (1/4 inch wide)
- 1 cup half & half
- 1/4 cup fresh cilantro or parsley, chopped
- sour cream, for serving
- shredded extra sharp cheddar or monterrey jack cheese for serving
- avocado, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Avocado (1)
- Bay leaf (1)
- Cilantro or parsley, fresh (1/4 cup)
- Corn (1 1/2 cups)
- Cumin, ground (1 teaspoon)
- Garlic (4 cloves)
- Green chiles (1 can)
- Oregano, dried (1 teaspoon)
- Tomatoes (1 can)
- Yellow onion, large (1)
- Meat
- Chicken breast (1 1/2 pounds)
- Canned Goods
Chicken broth, low-sodium (2 cans)
- Cooking & Baking
- Black pepper (1/8 teaspoon)
- Chile powder (2 teaspoons)
- Sea or kosher salt (1 teaspoon)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Cheddar or monterrey jack cheese, sharp (1)
- Half & half (1 cup)
- Sour cream (1)
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Published March 1, 2011 (1 year ago).
11 people saved this recipe.
