Recipe: Appetizing Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup.

You can have Slow-Cooker Chicken Tortilla Soup using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Slow-Cooker Chicken Tortilla Soup

1. Prepare 1 lb of shredded, cooked chicken.
2. It's 15 oz of can whole peeled tomatoes, mashed.
3. You need 10 oz of can enchilada sauce.
4. You need 1 medium of onion, chopped.
5. You need 4 oz of can chopped green chile peppers.
6. You need 2 clove of garlic, minced.
7. You need 2 cup of water.
8. It's 14 1/2 oz of can chicken broth.
9. You need 1 tsp of cumin.
10. It's 1 tsp of chili powder.
11. Prepare 1/4 tsp of black pepper.
12. You need 1 of bay leaf.
13. Prepare 10 oz of package frozen corn.
14. It's 1 tbsp of chopped cilantro.
15. It's 7 of corn tortillas.
16. You need 1 of vegetable oil.
17. It's 1 can of kidney beans, rinsed.
18. You need 1 of shredded cheddar cheese.
19. Prepare 1 of avocado cut into bite size pieces..

Slow-Cooker Chicken Tortilla Soup step by step

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into 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 3-4 hours..
5. Preheat oven to 400° F (200° C)..
6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet..
7. Bake on preheated oven until crisp, about 10-15 minutes..
8. To serve, sprinkle tortilla strips over soup..
9. Other ideas...try adding a can of kidney beans (rinsed)...add some grated cheddar cheese...add some chopped avocado..