Chicken Tortilla Crockpot Soup
Servings
1large pot
Servings
1large pot
Ingredients
Instructions
  1. Place the chicken, tomatoes, enchilada sauce, onions, green chiles and garlic into a slow cooker/Crockpot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaves. Stir in corn, beans and cilantro. Cover and cook on low setting for 6-8 hours, or on high setting for 3-4 hours.
  2. 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 10-14 minutes.
  3. To serve, sprinkle tortilla strips over soup. Can serve with shredded cheese and sour cream as well.
  4. Makes a large pot.