Slow-Cooker Chicken Tortilla Soup

Ingredients

Ingredients:

  • 2-4 chicken breasts (frozen or fresh)
  • 1 can of petite diced tomatoes (14-15 oz)
  • 1 can enchilada sauce (10 oz)
  • 1 medium onion, chopped
  • 1 can chopped green chili peppers (4 oz)
  • 1 can white shoepeg corn or tender white sweet corn (11 oz)
  • 1 can black beans, rinsed and drained (15 oz)
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon cumin (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf

Instructions

Directions:

  1. Combine all ingredients in a slow cooker.
  2. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until chicken is fully cooked.
  3. When chicken is fully cooked, remove from the slow cooker, shred and return back to the soup.  Chicken should shred very easily with two forks when fully cooked.
  4. Serve soup with fresh lime juice, cheese, fresh cilantro, and crushed tortilla chips!  Enjoy!

COOK’S TIP: I like to use frozen tomatoes from my garden instead of canned tomatoes.

Notes

Photo from Betty Crocker