Chicken Tortilla Soup in the Slow Cooker
My daughter-in-law makes this each year for Christmas Eve dinner following her church's candlelight service. Serve it up with tamales and either broken tortilla chips added to soup or make your own tortilla strips. I keep mine low-fat by cutting flour tortillas into strips about 1/2" wide, spraying them with olive oil cooking spray, and baking in the oven until crisp and slightly browned, then add them to the soup. Delicious, warm, and filling.
1.5 lbs. boneless chicken breast, cooked and shredded
1 -15 oz. can whole tomatoes
1 - 10 oz. can enchilada sauce
1 med. onion, chopped
1 - 4 oz. can chopped green chilies
1 clove garlic, minced
2 cups water
1 - 14.5 oz. can chicken broth
1 t. ground cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
1 - 10 oz. package frozen corn
1 can black beans or pinto beans
1 T. dried chopped cilantro
Shredded cheddar cheese or Mexican blend cheese
In slow cooker combine: chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic. Then add water, chicken broth, and spices. Stir in corn, beans, and cilantro. Cover and cook on LOW 6 - 8 hours or HIGH for 3 - 4 hours. Remove and discard bay leaf.
Serve in bowls with tortilla chips/strips and shredded cheese.