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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup is from The Glossner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound shredded, cooked chicken (3lb raw)
1 (28 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 quarts chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 (12 ounce) package frozen corn
1 tablespoon chopped cilantro
Directions:
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
Pour in 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 to 8 hours or on High setting for 3 to 4 hours.
Shred the chicken and return to the pot.

Serve with tortilla chips
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I cook the chicken raw and then shred it just before serving.

 

 

 

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