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Stephanie Hansen

Chicken Tortilla Soup

Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Servings: 8
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 3 c cooked and shredded chicken
  • 10 oz enchilada sauce (mild, medium, or hot)
  • 1 c finely chopped onion
  • 15 oz crushed tomatoes
  • 4 oz chopped green chiles
  • 1 tsp minced garlic
  • 4 c low sodium chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bay leaf
  • 10 oz frozen corn
  • 1 tbsp chopped cilantro
  • chopped green onions garnish
  • crushed tortilla chips garnish
  • shredded Montrey jack cheese garnish

Equipment

  • 1 4-Quart Slow Cooker

Method
 

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in the chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf.
  3. Stir in the corn and cilantro.
  4. Cook on low for 6 hours; remove the bay leaf. Garnish the bowls of soup with green onion, tortilla chips, and shredded cheese.