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Slow-Cooker Chicken Tortilla Soup
Slow cooker · 6-8 hours
Ingredients
- chicken breasts boneless, skinless
- 1/3 lb
- diced tomatoes
- 1/3 (15 oz) can
- enchilada sauce mild
- 1/3 (10 oz) can
- onion chopped
- 1 medium
- green chile peppers chopped
- 1/3 (4 oz) can
- corn
- 1/3 (10 oz) package
- black beans drained
- 1/3 (15 oz) can
- garlic minced
- 1 cloves
- chicken broth
- 1 cups
- water
- 1/3 cup
- cumin
- 1/3 tsp
- chili powder
- 0.17 tsp
- chipotle powder
- 0.17 tsp
- lime juice
- 1/3 tbsp
- bay leaf
- 1
- cilantro chopped
- 2/3 tbsp
- corn tortillas
- 1
- olive oil
- 0.83 -3 tbsp
- avocado sliced
- to taste
- cheese shredded
- to taste
- lime
- to taste
- tomato chopped
- to taste
- salt
- to taste
Method
- 01Combine chicken, tomatoes, enchilada sauce, onion, green chiles, corn, black beans, garlic, broth, water, cumin, chili powder, chipotle powder, lime juice, bay leaf, and cilantro in a slow cooker.
- 02Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.6 hr
- 03Remove chicken, let cool briefly, shred, and return to soup.15 min
- 04Cut corn tortillas into strips with a knife or pizza cutter.
- 05Heat olive oil in a skillet over medium heat until a drop of water sizzles.
- 06Add tortilla strips, stir every 20-30 seconds until golden, then drain on paper towels and season with salt.
- 07Ladle soup into bowls and top with tortilla strips, avocado, cheese, lime, and tomato as desired.