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Slow Cooker Chicken Tortilla Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Chicken Tortilla Soup

A warm and comforting soup slow-cooked to perfection, filled with tender chicken, bold spices, and topped with crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 320 kcal

Equipment

  • 1 Slow cooker
  • 1 Frying pan for tortilla strips

Ingredients
  

Main ingredients

  • 1 pound shredded cooked chicken tender, ready to add that meaty punch
  • 1 15 ounce can whole peeled tomatoes mashed up
  • 1 10 ounce can enchilada sauce brings that spicy, smoky vibe
  • 1 4 ounce can chopped green chile peppers for a little kick and green freshness
  • 1 medium onion chopped fine
  • 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 for frying tortilla strips

Instructions
 

Instructions

  • First, toss your shredded cooked chicken, mashed tomatoes, enchilada sauce, chopped green chile peppers, onion, and minced garlic into the slow cooker pot. Get it all cozy in there.
  • Next, pour in both the water and that chicken broth so the broth depth is spot on. Stir in your cumin and chili powder to kick flavor into gear.
  • Now it’s time to tuck in a bay leaf and sprinkle salt and pepper over everything like you just know it will taste right. Give it a gentle stir to mix it all up.
  • Put the lid on your slow cooker, making sure the sealing ring is snug and the valve is set right to start that stew bubbling slowly.
  • Set your cooker to Low and let it do its thing for about 6 to 8 hours if you got the time. Need it quicker? High setting for 3 to 4 hours works good too.
  • About 30 minutes before you eat, stir in your frozen corn to let those sweet kernels thaw and soak up the grub. Take out the bay leaf after that.
  • While the soup finishes, fry those corn tortillas cut into strips in vegetable oil, turning them until they’re crisp and golden brown. Top your soup with them just before serving for that crunch dang good.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days or freeze for later. Keep tortilla strips separate to preserve crispiness. Reheat gently for best texture and taste.