IF there was one soup I’d have to choose from to eat for the rest of my life, it would have to be chicken tortilla. This is a way healthier version of chicken tortilla soup. You may be familiar with the really creamier fatty good version that’s loaded with cream of chicken soup or heavy cream. I do still love that version and at the grocery store I shop at they have an awesome version of it. Can’t eat that every day of my life, but with this soup you can and you won’t feel guilty eating it either. I don’t believe I’ve blogged about this soup ever and I’ve been making it for almost 2 years now. To make it more filling, I’ll add in a can of black beans and usually top it off with some crumbled up chips and melted cheese. Lower fat of course.
Slow Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 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 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
1. 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 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.