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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 Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chassity Bennett


1 pound shredded, cooked Chicken
1 (15 oz) can Whole Peeled Tomatoes, mashed
1 (10 oz) can Enchilada Sauce
1 medium Onion
1 (4 oz) can chopped green chile peppers
2 cloves Garlic, minced
2 cups 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 oz) package Frozen Corn
1 tbsp Chopped Cilantro
7 Corn Tortillas
Vegetable Oil

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 and cilantro. Cover, and cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours.

Preheat oven to 400 F.

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 - 15 minutes. To serve, sprinkle tortilla strips over soup.

Personal Notes:
Personal Notes:
You can also top with shredded cheese and sour cream!




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