Recipe

Slow Cooker Chicken Taco Soup

Name: Slow Cooker Chicken Taco Soup
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Ingredients: 1 pound shredded, cooked chicken; 1 (15 ounce) can whole peeled tomatoes, mashed; 1 (10 ounce) can enchilada sauce; 1 (4 ounce) can chopped green chile peppers; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups water; 1 (14.5 ounce) can chicken broth; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon salt; ¼ teaspoon black pepper; 1 bay leaf; 1 (10 ounce) package frozen corn; 1 tablespoon chopped cilantro; 7 corn tortillas; 2 tablespoons vegetable oil, or as needed

This chicken tortilla soup tastes better than anything you can get at a restaurant. It's healthy, too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Prep 30mCook 180mTotal 210mServes 8

Ingredients

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Instructions

1
Gather all ingredients.
2
Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3
Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4
When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5
Cut tortillas into strips, then spread on a baking sheet.
6
Bake in the preheated oven until crisp, 10 to 15 minutes.
7
Sprinkle tortilla strips over soup before serving.

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