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Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Hanson, wife of Scott Hanson
Added: Tuesday, March 3, 2009


2 frozen chicken breasts
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 c. water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 ounce) pkg frozen corn
1 can black beans, drained
1 T chopped cilantro
Toppings: Cheddar cheese, Tortilla Chips, Sour Cream

Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Before serving, use a fork to shred chicken right in the pot.

Serve with shredded cheddar cheese and crumbled tortilla chips and a dollop of sour cream on top.

Number Of Servings:
Number Of Servings:
4 hearty
Preparation Time:
Preparation Time:
5 minutes + cook time




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