Slow-Cooker Tortilla Soup


Prep Time: 25 mins

Cook Time: 8 hrs

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 and pepper. Stir cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

All about good soups when the weather starts to turn cool and crisp! This is one of my new favorites. It only gets better as you continue to eat on it all week. I added cheddar cheese, avocado, and tortilla chips as a garnish which is definitely options, but very recommended as it gives it a little extra flavor! Bon appetite!

What you will need:

1 pound shredded, cooked chicken (I use rotisserie 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 tablespoon chopped cilantro

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