Slow-Cooker Chicken Tortilla Soup

• servings: 8 servings
• active time: 30 minutes
• total time: 3 hours 30 minutes

Ingredients

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 (4 ounce) can chopped green chile peppers

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

2 tablespoons vegetable oil, or as needed

Directions

Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

When the soup is almost finished, preheat the 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 the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving.

Nutrition

• Calories: 262 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 45 mg
• Sodium: 893 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 18 g